Probably my new favorite beverage. This version has some of my favorite pleasantly pungent flavors and the color is outstanding, which in a addition to a lovely beverage, makes for a great cocktail mixer, as well. I made this particular switchel with fresh grated turmeric, fresh grated ginger, organic raw honey, fresh lime juice, black pepper and to class it up a bit, a spring of mint. You’ll get a lift from just 6 to 8 ounces poured over ice ~ it’s the perfect amount.
Switchels are kind of making a comeback, due to popularity with kombucha and shrubs. They’ve been around for literally centuries and recently popping up with mixologists and health enthusiasts. They are thought to have originated in the Caribbean and became extremely popular among American colonists in 17th-century. By the end of the 19th century, farmers harvesting in the fields would drink switchels rather than risk illness from drinking well or spring water and as a result, they became so popular they were dubbed “haymaker’s punch.”
On it’s own, switchel can have health benefits, providing an electrolyte boost, digestion aid, a source of antioxidants, inflammation reduction (if using turmeric) and provide some immune boosting qualities. Recipes do include sugar, usually in the form of molasses, maple syrup or honey, but not like some beverages you find on the market. Like anything, moderation is best, particularly when drinking vinegars or sugars.
You can double, triple, quadruple this recipe very easily for the whole family to enjoy or to put on the the bar for a cocktail mixer at your next party. It’s really good with light rum, vodka or gin. Hope you give it try!
INGREDIENTS
Makes 2 Cups
- 2 C water
- 1/4 C raw apple cider vinegar (Bragg’s is a good brand)
- 4 T raw organic honey
- 1/4 C fresh turmeric, grated
- 1/4 C fresh ginger, grated (if not organic, peel skin)
- 1/2 tsp of cracked black pepper
- Mint or basil sprig
Bring water to a boil. In a glass pint size jar, combine all ingredients and pour 2 cups of warm water over ingredients to dissolve honey. Stir, cover with lid and refrigerate for 4 hours or overnight. Steeping for longer periods, increases the flavors of the ginger and turmeric. When ready to sip, pour liquid through a strainer into another jar or pitcher. Pour over ice and garnish with mint or basil. Enjoy!