- Serves: 1 Quart
- Prep Time: 20-30 minutes
- 3 c. Fresh Blueberries, thoroughly washed
- 1 (2inch) piece Fresh Ginger, peeled & cut into matchsticks
- 2 c. Rice Wine Vinegar
- 2 c. Granulated Sugar
- Club Soda, Lemon Wedges, & Ice (for serving)
- Sterile 1 Quart Glass Jar & Lid
Carefully fill sterile jar first with cleaned blueberries then with ginger pieces. In a non-reactive pot, bring vinegar almost to a boil then remove from heat. Pour vinegar over fruit and ginger; wipe rim to remove any spilled vinegar, then cap tightly. Store in a dark, cool space for at least 1 day or up to 1 month for a stronger flavor.
When ready to use, strain infused vinegar through a fine mesh strainer lined with coffee filters or cheesecloth, using a spatula to press out any remaining liquid. Clean and re-sterilize jar and lid. Bring vinegar to a boil in a non-reactive pot, then stir in sugar until dissolved; remove from heat and cool completely. Pour cooled scrub in sterile jar and cap tightly. Store in a dark cool area for up to 1 month.
To use, pour 1 to 2 tablespoons of scrub over ice and top with sparkling water; garnish with lemon wedges.