Switchel Recipe

Ingredients:

Serves 4

• 1 cup ginger (~125 g), with skin, roughly chopped
• 25 g aromatic herb – optional
  • my favorites are linden blossom, lemon balm leaf, chamomile flower, and others that mesh well with the pungent heat of ginger and the savory umami of molasses
• water*
• ¼ cup blackstrap molasses or maple syrup
• ½ cup apple cider vinegar
• 3 lemons, juiced (~100 ml)

*The amount of water you add will depend on how concentrated you want the switchel to be:

• for serving as-is: 6 cups water
• for making a concentrate for sweetening iced tea or adding to sparkling water: 2 cups water
• for making a syrup for adding to cocktails or in small quantities in other beverages: 1 cup of water

Equipment

• Medium pot
• Cutting Board
• Sharp Knife
• Large jar
• Sieve or nut milk bag

Instructions

• Roughly chop the ginger, leaving the skin on. Add it to a pot, with the desired amount of water.
• Bring the water to a boil, and allow to boil for 2 to 3 minutes. Remove from the heat, add aromatic herbs (if using) and allow the ginger (and herbs) to steep for approximately 20 minutes.
• Strain the ginger liquid into a large jar, with enough room to add molasses, lemon juice, and apple cider vinegar later – let cool to room temp.
• Once cool, add the molasses (or maple syrup), lemon juice and apple cider vinegar. Cap the jar and shake vigorously to incorporate.
• Taste, adding more water as needed to dilute. Enjoy!