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Classic Switchel

A tangy, ginger-spiced traditional American homemade beverage made with fresh ginger, molasses, apple cider vinegar, and lemon juice for a refreshing, hydrating drink.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 cups cold filtered water
  • 3 ounces fresh ginger peeled and grated or thinly sliced
  • 1/2 cup blackstrap molasses
  • 1/2 cup raw and unfiltered apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon sea salt
  • Pinch of cayenne pepper optional

Equipment

  • Large pot or saucepan
  • Microplane grater or box grater
  • Whisk or spoon for stirring
  • Fine mesh strainer
  • Glass pitcher or large jar
  • Measuring cups and spoons
  • Cutting board and chef's knife
  • Glass bottles or jars for storage

Method
 

  1. Peel and grate 3 ounces of fresh ginger using a microplane or fine grater to yield finely grated ginger.
  2. Pour 8 cups of cold filtered water into a large pot and bring to a boil over high heat.
  3. Once boiling, remove the pot from heat and whisk in 1/2 cup blackstrap molasses until completely dissolved, about 1 minute.
  4. Stir the grated ginger into the hot molasses water and let it steep, undisturbed, for 5 to 10 minutes.
  5. Strain the mixture through a fine-mesh strainer into a clean pitcher or jar, pressing gently on the solids to extract maximum flavor.
  6. Whisk in 1/2 cup raw and unfiltered apple cider vinegar and 1/4 cup fresh lemon juice while the liquid is still warm for even integration.
  7. Add 1/2 teaspoon sea salt and a pinch of cayenne pepper if desired, stirring until the salt is fully dissolved.
  8. Allow the switchel to cool to room temperature, then refrigerate until chilled, about 1 to 2 hours, before serving.

Notes

Serve the chilled switchel over ice and garnish with lemon slices or fresh mint. Store in airtight bottles in the refrigerator for up to two weeks, shaking before serving.