- 1 cup Pineapple Ginger Mint Shrub (preferably made with coconut vinegar)
- 1/8 to 1/4 tsp. red chile flakes
How to Make It
In a small frying pan, cook shrub and chile flakes at a low boil, swirling often, until reduced to 1/2 to 1/4 cup, 12 to 15 minutes. Sauce thickens at it cools.