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Haymaker's Ginger Switchel




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Eating Well Ezine July/August 2008



List of Ingredients




9 cups water, divided
1/4 cup minced fresh ginger
1/4 cup honey, or pure maple syrup
1/4 cup molasses
3/4 cup lemon juice
1/4 cup cider vinegar
Fresh berries, mint sprigs or lemon slices for garnish



Recipe



Ginger is a natural precursor for cox2 inhibitors for pain management, as well as a healthy shot of Vitamin C. Personally, I don't care for it with maple syrup, but either honey or stevia is nice. BL

Preparation

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.

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.

Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 73 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 20 g carbohydrates; 0 g protein; 0 g fiber; 13 mg sodium; 195 mg potassium.

Nutrition Bonus: Vitamin C (18% daily value).