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Haymaker's Ginger Switchel
2 h 30 m
“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
1Combine 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.
2Strain 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.
3Stir 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.