“Ma had sent them ginger-water. She had sweetened the cool well-water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water would when they were so hot.” From “Little House on the Prairie: The Long Winter”
My recipe for switchel is based off this beverage from The Little House on the Prairie series with the addition of lemons and fermenting!
What is switchel? Switchel is a fermented lemon/ginger drink that is especially refreshing during the summer when working in the heat! The fermented aspect provides probiotics for the gut, the apple cider vinegar helps you be able to drink greater amounts without feeling bloated, and the lemon and ginger help hydrate you more effectively! Plus, it is simply delicious. I try to always have a few bottles brewing throughout the summer.
Ingredients for switchel:
- 2-3 inches of fresh ginger (peeled and chopped)
- 1 cup warm water + enough filtered water to fill the jar
- 4 Lemons (juiced)
- ¼ – ⅓ cup Apple Cider Vinegar – raw, unfiltered with the mother
- ¼ cup raw honey
Additional Supplies for switchel:
- ½ Gallon sized mason jar or similar vessel with a sealing lid
- Metal strainer
Directions for making switchel:
In a small bowl, combine the warm water with the honey. We want the water to be just warm enough to allow the honey to dissolve – it should not be hot, or this will kill off the beneficial microbes in the honey.
To the mason jar, add the chopped ginger, fresh lemon juice and apple cider vinegar. Add the honey-water mixture, then add filtered water to fill up to approximately 1 inch from the top of the jar. Cover tightly and give the jar a few shakes to mix everything up. Loosen the lid slightly and leave on the counter at room temperature for 24-36 hours.
Once done, strain the switchel into a clean glass vessel (I use just another mason jar or a swing-top bottle) and store in the refrigerator.
Pour over ice and enjoy!
Switchel
Ingredients
- 2-3 inches of fresh ginger peeled and chopped
- 1 cup warm water + enough filtered water to fill the jar
- 4 Lemons juiced
- ¼ – ⅓ cup Apple Cider Vinegar – raw unfiltered with the mother
- ¼ cup raw honey
- A ½ gallon mason jar or similar vessel that can close tightly
Instructions
- In a small bowl, combine the warm water with the honey. We want the water to be just warm enough to allow the honey to dissolve – it should not be hot, or this will kill off the beneficial microbes in the honey.
- To the mason jar, add the chopped ginger, fresh lemon juice and apple cider vinegar. Add the honey-water mixture, then add filtered water to fill up to approximately 1 inch from the top of the jar. Cover tightly and give the jar a few shakes to mix everything up. Loosen the lid slightly and leave on the counter at room temperature for 24-36 hours.
- Once done, strain the switchel into a clean glass vessel (I use just another mason jar or a swing-top bottle) and store in the refrigerator.
- Pour over ice and enjoy!