Sweet Bay-Peppercorn Shrub

• servings: 2 items
• total time: 6 hours 15 minutes

Ingredients

5 medium lemons, peeled and fruit reserved

1 small grapefruit, peeled and fruit reserved

1 1/4 cups granulated sugar

1 1/2 teaspoons whole black peppercorns, crushed

1 teaspoon flaky sea salt

3 sprigs fresh thyme

3 cloves, crushed

2 bay leaves

Directions

Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.

Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.

Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.