This drink is made with apple cider vinegar because 19th century farmers didn't have access to lemons. Lemonade is why no one drinks switchel anymore. But if you want to try it, here's the recipe.
5 comments:
gwdMaine
said...
Amish Gatorade (they left that one out). Replace your electrolytes! I just put another quart in the refrigerator yesterday. Absolutely love it. The interweb is full of recipes, here's mine, which uses fresh ginger.
1/4 to 1/2 tsp Lemon Juice (based on your taste) 2/3 Cup Apple Cider Vinegar 1/2 Cup Honey (or Maple Syrup) 1 1/2 oz Grated Ginger 4 Cups Hot Tap Water
If you just slice the ginger, you'll need at least a 4 inch finger. I grate mine and wrap it in some cheesecloth. Don't bother peeling it either and don't have to strain it when it's done.
Add everything to a glass container and let it sit on the counter overnight (might need at least two days for sliced ginger). Transfer to a quart jar and refrigerate.
Like ginger ale? Increase the grated ginger to 5oz. Maybe eliminate the lemon juice, based on your taste. When it's done, mix it with seltzer water in a ratio that works for you. I use around 1:1.
-chuckle- and what's wrong with that? I do give that cheesecloth a good squeeze before discarding it, but leaving it in could be interesting. . .
But. . for the cooking professionals, I probably should have said: "1 1/2 oz Ginger, Grated" That should bring the quantity down to a more respectable level!
5 comments:
Amish Gatorade (they left that one out). Replace your electrolytes! I just put another quart in the refrigerator yesterday. Absolutely love it. The interweb is full of recipes, here's mine, which uses fresh ginger.
1/4 to 1/2 tsp Lemon Juice (based on your taste)
2/3 Cup Apple Cider Vinegar
1/2 Cup Honey (or Maple Syrup)
1 1/2 oz Grated Ginger
4 Cups Hot Tap Water
If you just slice the ginger, you'll need at least a 4 inch finger. I grate mine and wrap it in some cheesecloth. Don't bother peeling it either and don't have to strain it when it's done.
Add everything to a glass container and let it sit on the counter overnight (might need at least two days for sliced ginger). Transfer to a quart jar and refrigerate.
Like ginger ale? Increase the grated ginger to 5oz. Maybe eliminate the lemon juice, based on your taste. When it's done, mix it with seltzer water in a ratio that works for you. I use around 1:1.
I presume you remove the ginger before drinking, because that's a lot!
-chuckle- and what's wrong with that? I do give that cheesecloth a good squeeze before discarding it, but leaving it in could be interesting. . .
But. . for the cooking professionals, I probably should have said: "1 1/2 oz Ginger, Grated" That should bring the quantity down to a more respectable level!
I am used to putting ginger in food I cook, instead of steeping it. A small amount of fresh ginger goes a long way.
I've been mixing up switchel for the past few years. great drink.
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