Pear-Ginger Shrub

1. Stage

Prep the pears: Chop pears, with skin, into 1/2-inch dice. Don’t worry if a stray fiber or seed gets in; it will all get strained out later.

2. Stage

Macerate pears with sugar: Combine pears with the sugar in a nonreactive container (glass or plastic), tossing the pears to evenly coat them, and lightly crushing them. Add the ginger. Cover the pear and ginger mixture with a tea towel and let it sit in a cool, dark place for 48 hours, stirring the mixture twice during this period.

3. Stage

Strain and combine with vinegar: After the resting period, strain through a fine strainer into a jar or bottle that can accommodate an additional 1 1/2 cups of liquid. Pour in the apple cider vinegar and stir to combine.

4. Stage

Store and age the shrub: Seal the jar and refrigerate for 10 days, after which it is ready to use. The shrub will keep for up to 6 months refrigerated.

5. Stage

Serve: Combine 1 ounce of the Pear-Ginger Shrub with 3-4 ounces of chilled club soda. Stir gently to combine.