Switchel - Jo stylee
The specific origins of the switchel, a haymaker’s drink, are fuzzy but the drink, itself, is anything but that.
It is a combination of apple cider vinegar (you can use other vinegars) ginger and a sugar source (honey, molasses, maple syrup…) that is sweet, sharp and very tasty. It was used to quench the thirst (whilst also replacing electrolytes) of haymakers working all day in the field in climates hotter than Somerset!
I don’t make hay any more (other than metaphorically) but I love making a switchel. I break the “ginger only” rule and often add in some other medicinal herbs alongside. Sometimes lemon balm, sometimes turmeric. Sometimes even a little chilli. You can play with this, too, according to your taste.
The long and short of it is that this is an incredibly easy “concentrate” to make. It sits in our fridge and instead of shop-bought orange squash or blackcurrant squash, we pour a little of this in a glass and then add cold water, or maybe fizzy water and some ice. It is tangy and refreshing and you can tell, by its colour, that bioactive constituents have been extracted from the ingredients into the fluid we are drinking. It supports health rather than detracting from it.
It is also a fantastic addition to cocktails and mocktails.
Switchel - Jo stylee
Ingredients
2 inch chunk of fresh ginger
1 lemon (unwaxed)
75 ml raw apple cider vinegar
60ml raw honey
300ml warm water
Optional - any of or a combination of:
1 inch chunk of fresh turmericA small handful of lemon balm
A pinch of fresh chilli
Equipment
A grater
500ml kilner jar
Washed in hot water or that has been through the dishwasherA measuring jug
A sieve or muslin
A spoon
Method
Finely grate the ginger into the kilner jar.
Finely grate or chop any other additional herbs you have chosen to add. Add them to the kilner jar.
Zest the lemon and add the zest to the kilner jar.
Juice the lemon and add in the lemon juice too.
Mix the apple cider vinegar, honey and the warm (body temperature) water in a measuring jug and stir to dissolve the honey.
Pour the apple cider vinegar/honey/water mix over the herbs in the kilner jar and seal the lid.
Give the kilner jar a really good shake.
Leave the jar at room temperature for 24 hours or so to allow for some fermentation to occur.
Strain your switchel using a sieve or a muslin, returning the fluids (your switchel) to a bottle or kilner. Be sure to squeeze as much of the fluid out of the solids as possible. I compost my solids.
I always label my products – saying what it is and when it was made, just in case I forget.
Store your switchel in the fridge for use in drinks whenever you fancy.
When you want a glass, pour some of your switchel into a glass and top up with chilled water (I like mine with fizzy water) and plenty of ice. It also makes wicked cocktails.
