My dad and his brothers used to reminisce about the Switchel or Harvest Drink my Grandmother used to make for them when they worked in the fields on the farm. They called the drink switzel or swizzle and said it was the best thirst-quencher you could have on a hot day. Unfortunately, my Grandmother's recipe is long gone. But it's a simple drink recipe to make. It turns out that Switchel is a healthy electrolyte drink that goes all the way back to the 1600s in the US!
Overview
Switchel is loaded with electrolytes and antioxidants. It uses water, apple cider vinegar, a flavoring like ginger, and a natural sweetener. The sweetener can be raw local honey, blackstrap molasses, or sorghum (down south). Switchel is delicious and has a sweet, spicy taste.
It's an excellent drink for rehydrating and staying cool in the summer. You can also make a cocktail by adding brandy, rum, or whiskey to a batch of Switchel.
So I thought I'd share some of the different recipes for Switchel with my comments. I've included 4 different versions of Switchel. I've made each of these recipes and have a favorite, which I note below. I've yet to try sorghum as a sweetener.
Brief History
Switchel has been made in the U.S. since the American colonists lived here in the 1600s. There are some accounts that say it originated in the Caribbean and was brought to the U.S. It has a lot of different names. Harvest Drink is one of the earliest names. I've also seen Haymaker's Punch, Switzel, and Ginger Water.
It was a farmer's drink in the 1800's. During harvest time, they'd make up a large batch and bring it out to the field in jugs for the men and boys. They drank it as cool as they could get it, but not cold. It tasted good, provided energy, and was a thirst quencher. It helped them to rehydrate after physical labor.
Recently, Switchel has become trendy again. You'll find it in some bars and restaurants. There are also at least two small companies that are making and selling bottled Swicthel.
Health Benefits
Apple Cider Vinegar is a great source of minerals like potassium and magnesium. Probiotic benefits too.
Ginger has antioxidant and anti-inflammatory properties
Raw Local honey is packed with vitamins, minerals and antioxidants
Blackstrap Molasses contains lots of iron and potassium
Maple Syrup is another great source of antioxidants
Lemon is a source of vitamin C, antioxidants, immune booster
Lime is a source of vitamin C, antioxidants, immune booster
Recipes
Recipe 1
This recipe is from the 1850's. It's probably as close to what our ancestors drank as you can get. This version is sort of bitter sweet, thanks to the strong molasses. You also have to stir it well before serving because the ground ginger sometimes clumps at the bottom. I didn't like it.
Ingredients
- 5 cups cold water
- ½ cup blackstrap molasses
- ½ cup raw, unfiltered apple cider vinegar
- 3 tablespoons ground ginger
Steps
Mix all of the ingredients and put into jugs or jars.
Shake well before serving and serve cold.
Recipe 2
This version uses either raw local honey or blackstrap molasses. I went for the honey. It also uses minced ginger root and adds a little lemon juice for flavor. It's very refreshing. I liked this version. It's even better if you follow the directions for infusing the ginger in hot water.
- 6 Tablespoons raw local honey (or blackstrap molasses)
- 4 Tablespoon apple cider vinegar (unfiltered is better)
- 4-inch piece of peeled ginger root - minced well
- 8 cups of water
- Juice from 1 fresh lemon
Steps
Mix the ingredients in a large, glass container, shake, and refrigerate overnight. Serve with ice.
Variation: If you want a stronger ginger taste, you can heat the ginger in 3 cups of water, boil for 2 minutes, cover. and let sit for 15 minutes. This infuses the water with the ginger. Strain the ginger water into a glass container. Reduce the remaining water to 5 cups and follow the rest of the recipe.
Recipe 3
This recipe uses both blackstrap molasses and maple syrup. It also uses fresh lemon juice. The honey tones down the molasses. Not bad at all. If you don't like blackstrap molasses, try light molasses.
- 6 cups cold water
- ¼ cup blackstrap molasses
- ½ cup maple syrup
- ¼ cup apple cider vinegar
- Juice from 1 freshly squeezed lemon
- 2 tablespoons fresh, grated ginger root
Steps
Put all of the ingredients into a pitcher and stir well. You can add more maple syrup if you'd like it sweeter. Or more ginger if you'd like it spicier.
Refrigerate. Serve over ice
Recipe 4
Recipe 4 is my FAVORITE! I've made it both with maple syrup and honey. I'd give the honey a slight taste edge. And it turns out light molasses tastes pretty good. I'm just not a fan of blackstrap molasses. This recipe also uses the infusion method for the ginger which provides a stronger ginger taste. It's a big batch recipe that you can reduce for smaller batches.
Ingredients
- 18 cups water, divided
- ½ cup fresh ginger, minced
- ½ cup pure maple syrup or honey
- ½ cup light molasses
- 1 ½ cups fresh squeezed lemon juice
- ½ cup apple cider vinegar
Steps
Heat 6 cups of water and ginger in a pan until it boils. Boil for 2 minutes. Remove from the heat, cover and let sit for 15 minutes.
Strain the ginger water into large glass or ceramic container. Add either the honey or maple syrup.
Add the molasses and stir until everything is mixed well.
Stir in the lemon juice, vinegar and remaining water (12 cups).
Chill for at least 2 hours. Overnight is better.
Stir before serving in glasses over ice