Lyndell Goolsby on Switchel
December 31, 2022 • 0 comments
Here’s a recipe you might like:
Ingredients 4 Servings
1 - 5"-piece fresh ginger (about 6 oz)
½ c. apple cider vinegar
3 Tbsp honey, maple syrup, molasses, or other sweetener
1 Tbsp fresh lime, lemon, or orange juice (zesting optional)
Step 1 – Pass ginger through a juicer (you should have about ⅓ cup). Combine ginger juice, vinegar, sweetener, and citrus juice in a two quart jar. Screw the lid down tightly and shake until all of your sweetener is dissolved.
Step 2 – Loosen your lid a little and let your jar sit out on the counter for 24-36 hours. This gives the naturally occurring yeast in the honey and ginger a chance to do a little fermenting and makes your switchel a bit fizzier.
Step 3 - Strain your switchel through the strainer into a clean jar and refrigerate until cool.
Step 4 - To serve, pour a glass half full and dilute with water and ice.
The chilled switchel base can be stored in the fridge up to a month.
Stir well before each serving, as the ginger tends to settle on the bottom.
If you prefer a non-lacto-fermented version, or if your thirst just can’t wait, drink it right away!