Haymaker's Ginger Switchel
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from Eating Well Magazine 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).
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