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Ever heard of switchel? It is a fermented beverage that hasn’t seemed to gain the popularity of kombucha … yet (though I suspect it will soon!). It relies on pre-fermented apple cider vinegar and does not have a long fermentation process like kombucha or kefir do, making it a great first drink for anyone new to fermenting.
What is Switchel?
Switchel has quite a few nicknames including Haymaker’s Punch, Ginger-Water, and Swizzy. It is a fermented drink that originated in the Caribbean and that often contains apple cider vinegar, water, a natural sweetener, and a flavoring, like ginger root.
It is an inexpensive and electrolyte-filled way to get the benefits of apple cider vinegar and is much more tasty than undiluted vinegar! While it isn’t as popular as kombucha yet, I recently saw a switchel-based cocktail on the menu in a restaurant, making me wonder if its return to popularity has begun.
History of Switchel
Sources disagree about when switchel officially made its way to the United States, but agree that it has been here for well over 100 years. I remember a mention of it in one of my favorite childhood books, The Long Winter by Laura Ingalls Wilder:
Ma had sent them ginger-water. She had sweetened the cool well-water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water would when they were so hot.
Sources also disagree about the “right” way to make switchel, the sweetener that should be used, and the proportions. Like most recipes, the trick seems to be finding a recipe that you love.
Benefits of Switchel
Like other fermented foods and drinks, switchel has its share of benefits, depending on the ingredients. There are endless ways to make this tasty drink and all of the ingredients offer their own benefits. In my favorite recipe, I use:
- Apple cider vinegar: A great natural source of minerals like calcium, magnesium, and potassium, as well as beneficial bacteria and acids. While many people don’t love the strong flavor of vinegar by itself, it is perfect in this recipe when balanced with ginger, honey, and lime. I get mine here.
- Honey: A versatile natural remedy in our house that I use as a face wash, to help speed healing of cuts and burns, and even as a natural sleep aid. Raw honey is a source of vitamins, minerals, antioxidants, and enzymes that makes it a nutrient powerhouse with antiviral and antibacterial properties. It is often recommended for digestive health and there is some evidence that it may benefit the skin when taken internally.
- Ginger: A powerful natural anti-inflammatory and antioxidant due to the presence of an oil called gingerol. It has a long history of use as a remedy for digestive problems, nausea, and illness. In this recipe, it adds both flavor and a slight spicy balance to the sweetness of the honey. Ginger root is found in most grocery stores and its skin can be peeled off easily with the edge of a spoon.
- Lime: I add some fresh lime juice purely for flavor but it is also a good source of vitamin C.
Switchel Variations to Try
- With molasses: Blackstrap molasses is good for skin and hair. It is a great natural source of iron, B6, potassium, selenium, and copper, and often helpful for people who suffer from anemia and have trouble absorbing other sources of iron. It is considered diabetes friendly and unlike refined sweeteners it maintains many of the nutrients of sugar cane. Especially during pregnancy, I switch out the honey in this recipe for some organic blackstrap molasses for the extra nutrients and iron. This is also the lowest glycemic option for a sweetener.
- With maple syrup: A good source of antioxidants, manganese, and zinc, use maple syrup in place of honey.
- Using lemon or herbs: For flavor, you can use lemon in place of the lime or omit completely. I also love adding other herbs besides just ginger and muddling the fresh leaves for flavor. Some favorite herbs to add are basil, lemon thyme, and rosemary.
- With seltzer water: Though regular water is traditionally used in this recipe, seltzer water can give it natural fizz and make it even more refreshing. Since it is typically “aged” overnight in the refrigerator, I recommend using regular water in the recipe, but only using half as much and then adding the additional as seltzer water when serving.
- With cinnamon: If you prefer more of an apple-cider flavor, add a few cinnamon sticks to the overnight soak in the refrigerator in place of the ginger.
Just talking about it makes me want to get up and go start a batch!
How to Make Switchel
Now for the fun part! No need for a scoby or kefir grains (though I always have those in my kitchen as well). In fact, you likely already have the ingredients for this delicious drink in your kitchen.
Here’s how to make ginger switchel:
Ginger Honey Switchel Recipe
Ingredients
- 2 TBSP unfiltered apple cider vinegar with "the mother"
- 3 TBSP raw honey or blackstrap molasses
- 2- inch piece of fresh ginger root peeled and finely minced
- 4 cups water
- ½ of a fresh lime juiced and zested
Instructions
- Mix all ingredients in a large jar, cover, and shake well.
- Place in the refrigerator overnight.
- To serve, pour over ice or add seltzer water if desired.
Notes
Nutrition
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Ever heard of switchel? Ready to try it with your family?
Wouldn’t the antibacterial properties in the honey kill any beneficial bacteria? I know you’re not supposed to use honey with water kefir because it will kill the bacteria. Am I wrong? I hope so, as this sounds delicious!
That can be an issue with kefir because the culture is more delicate, but some cultures (like those for making Jun) can handle honey just fine and it seems to work in this recipe as well
I just made a switchel a couple of weeks ago. Trying to incorporate more Apple Cider Vinegar.
8C of water
1/2C of black strap Molasses or a good quality maple syrup or raw unfiltered honey
1/4C of Apple Cider Vinegar
1TBS of powedered Ginger or fresh ginger.
Much better way of taking ACV.
There was a good video about how this was used as an energy drink for men who worked on ships or in the fields.
As a kid on a farm in Vermont in the 50’s and 60’s, we had switchel with us whenever we did the haying. It was great!
Can powdered ginger be used? How much do you think? I have TONS, I bought on sale from Mountain Rose….
What does “Apple cider vinegar with ‘the mother'” mean?
The “mother” is a symbiotic colony of bacteria, similar to a scoby in kombucha. This is the one one I buy: https://www.amazon.com/Bragg-Certified-Organic-Apple-Vinegar/dp/B07B8QZX56/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=wellnessmama-20&linkId=da61bb23d0eb5ab2c41ef982904a497c&language=en_US
Just to be clear, this is fermented only insofar as it contains AC vinegar, correct? So it’s fermented in the same way as salad dressing is fermented? It’s kind of misleading when you say it “does not have a long fermentation process like kombucha”…in fact, it has no fermentation process whatsoever, unless you’re making your own vinegar, yes? Or am I misreading the instructions? tnx.
I am wondering the same thing too, thanks for asking.
I’m wondering the same thing. I wouldn’t think it could be fermenting simply left in the fridge overnight.
The action of the raw live apple cider vinegar on the honey and ginger will result in slightly more fermentation. I just made it last night but left it on my counter. Love it! My 2 & 4 yr old love it, and our neighbour s children who drink fruit juice all the time really liked it too! I was excites to get some good-bugs and enzymes into them! 🙂 I cut back the raw honey to 2 tablespoons.
Going to have to try this because so far my kombucha starter has not been successful ?, still have another week or so for the timing according to my directions. This seems like a quick and easy way to get a fermented drink and I love anything with ginger! I’ll keep you posted on what I think.
Thank you for this recipe. Sounds amazing can’t wait to try.
This looks amazing! I already have mine fermenting! Can this be served hot? Thank you!
It can, you just don’t want to actually boil it as that might kill some of the beneficial properties in the vinegar and the honey
You should not heat honey, especially raw honey above 90 degree F, to prevent destroying the benefits of the honey.
are you sure it’s 90 degree F that destroys the enzymes and other active constituents? My understanding is 110-115 degree F is a safe temp range ..
hi
good morning
this is very nice
i drink warm lime and honey water daily empty stomach
can apple cider also can be mixed in it
please reply
thanks
Hi, I heard a nutritionist on the radio say that that citric acid (found in lemon) should not be taken together with vinegar (which has acetic acid). Especially if you have a sensitive stomach. Now I don’t know how true this is.
Basically since we Mexicans (myself) eat of a lot of tomatoes (which contain acetic acid) and tend to add lemon (citric/ascorbic acid), the two don’t mix well and can create havoc in the stomach.
Honestly I took this advice with a grain of salt, since I tend not to believe what they say on the radio, and I’ve never had any issues. I just wanted to put it out there.
Does the drink contain probiotic benefits?
Yes… the same ones as apple cider vinegar would 🙂
Does it ferment overnight in the fridge?
Would you still need a probiotic?