Ingredients
1fresh ginger,(3-inch piece)
2¼cupswater
½cupapple cider vinegar
½cuphoney,plus 2 tbsp
sparkling,or still water, to finish
Preparation
Use the side of a spoon to scrape the skin off the ginger. Cut the ginger into slices to yield about ¼ cup of sliced ginger.
In a medium saucepan, bring the ginger and 2¼ cups water to a boil. Remove from the heat. Let sit for 10 minutes.
For a gentler, less-spicy switchel, don’t boil the water; combine the water and ginger in a jar and let them infuse gently on the counter for a few hours.
In a quart-sized glass canning jar or other lidded glass containers, combine the honey and vinegar. Add the ginger and water. Cover with a lid and shake to combine the ingredients.
Cover the jar and transfer it to the fridge. Drink once cold or let the ginger infuse for up to 4 days, at which point the ginger can be strained out.
Pour the switchel into a glass filled with ice. Drink it straight, or top with still or sparkling water to dilute and soften the flavor.
Stir and enjoy!
