switchel

INGREDIENTS: * TEA TREE PRODUCTS

  • 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:

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

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

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

  • In a large pitcher, add the ~ Maple Syrup ~, ~ Raspberry Balsamic ~, and lemon juice.

  • 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, Bourbon, a 50/50 mix of Raspberry/Bourbon 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.