APPETIZERS - SOUPS AND SALADS - MAIN COURSE - SIDE DISHES - DESSERTS - MOCKTAILS - COCKTAILS

Glass of lemonade with lemon slices, mint leaves, and ice on a rustic wooden surface, with lemons, ginger root, and green leaves in the background

Switchel

INGREDIENTS:

  • 6 cups filtered water

  • 1 cup ginger, with skin, roughly chopped

  • 1/3 cup RASPBERRY BALSAMIC VINEGAR

  • 1/4 cup maple syrup

    3 lemons, juiced (approximately 9 T)

DIRECTIONS:

  1. Roughly chop the ginger, leaving the skin on. Add it to a pot with 6 cups of filtered water.

  2. Cover and bring to a boil. Once boiling, continue to boil for 2-3 minutes.

  3. Remove from the heat and allow the ginger water to steep for 20 minutes.

  4. In a large pitcher, add the maple syrup, RASPBERRY BALSAMIC VINEGAR and lemon juice.

  5. Strain the ginger liquid into the pitcher and mix well.

  • Drink hot or cool to room temperature and pour over ice.

  • Once cooled, store the pitcher in the fridge. It should stay fresh for about a week.

Many of the balsamic vinegars from our shop are delicious in this recipe! PEACH BALSAMIC, BOURBON BALSAMIC, a 50/50 mix of RASPBERRY BALSAMIC / BOURBON BALSAMIC , BLACKBERRY BALSAMIC, BLACKBERRY GINGER BALSAMIC are all flavors we’ve tried and LOVE. Pick your favorite and add it in place of the ~ Raspberry Balsamic ~ above.

  • For additional electrolytes and hydrating benefits, add 1 tsp of Celtic Sea Salt or Pink Himalayan salt to the pitcher after straining the warm ginger liquid. Mix well to dissolve the salt.