Peach and Ginger Shrub with Cider Vinegar and Soda
Inspired by techniques from America's Test Kitchen and Serious Eats.
Peaches simmer with sugar, water and ginger until soft, are mashed and strained, then the syrup is sharpened with cider vinegar and topped with soda water over ice.
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Method
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EU nutrition claims
- Low fat: 0.1 g fat per 100 ml (limit ≤ 1.5 g)
- Low saturated fat: 0 g saturated fat per 100 ml, 0% of energy (limits ≤ 0.75 g and ≤ 10%)
- Low salt: 0 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 132 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.9 g per serving
49.8 % of the 50 g daily maximum · 99.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan with lid
- potato masher
- fine sieve
- medium bowl
- whisk
- clean jar or bottle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 107 kcal |
| Protein | 0.2 g |
| Carbohydrate | 27.1 g |
| of which sugars | 26.7 g |
| of which free sugars | 24.9 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
