- ~4 cups filtered or distilled water, separated
- 60g ginger, peeled and chopped (¼ cup)
- 30g fresh squeezed lemon juice (2 TBS)
- 30g maple syrup (honey or molasses work too) (2 TBS)
- 30g unfiltered apple cider vinegar (2 TBS)
- Optional: cinnamon stick
I learned about switchel when my favorite local restaurant, Saffron Mediterranean Kitchen, started offering it on their zero proof menu. I’m always looking for fun drinks to have in hand when all my friends are imbibing, especially around the holidays.
This is not traditionally a holiday drink but rather has roots in the colonial times as a beverage hay farmers would use in the summer to quench their thirst. The ingredients in switchel benefit gut health, electrolyte replenishment, and blood sugar stabilization, which is something we could all use in the winter months too!
I added a cinnamon stick to the mix to bring in some warming spices. For a more herbaceous quality you can add rosemary sprigs as well!
- Add the peeled and chopped ginger and a cinnamon stick to a saucepan with 1 cup of the water and bring to a boil. Remove from heat and allow to cool 10 minutes.
- Pour just under 3 cups of water (~2.8 cups) into a 1 quart mason jar. Then add the ginger water, including the ginger and cinnamon stick, along with the lemon juice, apple cider vinegar and maple syrup.
- Put the lid on the jar and shake to incorporate. Then set in the fridge overnight to infuse.
- To serve: Add ice to an old fashioned glass. Strain in 5-6 oz of switchel and top off with sparkling water or soda water. Garnish with lemon peel.
- To store: Keep refrigerated for 1 week, shaking to mix once in a while. You can strain out the ginger and cinnamon stick once the switchel reaches your desired taste level. For more ginger spice keep the pieces in for 2-4 days.