Recipe Image

Haymaker's Ginger Switchel

  • 15 m
  • 2 h 30 m
Molly Stevens
“This ginger punch is flavored with lemon juice and sweetened with honey and molasses for a refreshing drink that quenches even the fiercest summer thirst.”


    • 9 cups water, divided
    • ¼ cup minced fresh ginger
    • ¼ cup honey, or pure maple syrup
    • ¼ cup molasses
    • ¾ cup lemon juice
    • ¼ cup cider vinegar
    • Fresh berries, mint sprigs or lemon slices for garnish


  • 1 Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
  • 2 Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
  • 3 Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019