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Switchel, switzel, swizzle, ginger-water or haymaker’s punch is a drink made of water mixed with vinegar and seasoned with ginger. It is usually sweetened with honey or maple syrup.
I like it, simple as that. So, here’s my recipe….
Fresh Ginger – 2x 2inch pieces
80ml – Apple cider vinegar
50g [2 Tblsp] – Manuka Honey
Juice of one Citrus
Bring to boil 500 mil water with 2 nice pieces of loosely cut peeled ginger.
Let cool to below 30 degrees (to prevent killing all the good bacteria).
Combine ginger water with vinegar, honey and juice.
Shake well and leave in sealed bottle overnight, strain, then refrigerate.
To serve: 40ml in a glass topped up with sparking water.
- 350 gram Raw cashews
- 1 tbs Coconut Oil
- 20 mil Vanilla paste/essence or variation
- 80 mil Maple syrup
- 1 tbs Mesquite powder (alternative less flavour impact – Lucuma Powder)
- 400 mil MYLK (nut/rice/coconut milk blend – quite creamy)
method: blend/grind cashews as fine as possible – set aside. add coconut oil, vanilla, maple syrup, mesquite and some MYLK, start blending gently. continue to add MYLK and blending until all liquid has been added. blend until smooth. pour into silicon form.
alternative: when making Mango version: a cup of mango and 300 mil MYLK. ie: reduce liquid to match fruit/flavour addition.