- Serves: 8 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- sterile 1 quart glass jar with lid
- 3 cups fresh blueberries, thoroughly washed
- 2 cups rice wine vinegar
- 2 cups granulated sugar
- club soda, lemon wedges, and ice (for serving)
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; 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 the 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 club soda; garnish with lemon wedges.