Ginger Water Switchel Or Haymakers Punch Food

HOW TO MAKE TRADITIONAL SWITCHEL (HAYMAKER'S PUNCH)

Steps:

• Finely chop or grate your ginger and add it to your mason jar. I prefer to grate my ginger with a zester as it does a better job of releasing the juices. (I like this one because it also does a fantastic job with citrus zest and even after eight years of use it's still sharp, ask my fingers how I know!)
• Pour the lemon juice (and zest if used), apple cider vinegar, honey or maple syrup and water into your jar.
• Screw the lid down tightly and shake the dickens out of it. You want all of your honey dissolved and a little frothy tornado of ginger bits in there.
• Loosen your lid a little and let your jar sit out on the counter for 24-36 hours. This gives the naturally occurring yeast in the honey and ginger a chance to do a little fermenting and makes your switchel a bit fizzier.
• Strain your switchel through the strainer into a clean jar or Grolsch-style bottle.

HONEY-GINGER SWITCHEL

Steps:

• Gather the ingredients.
• Peel and chop or slice the gingerroot. When using organic ginger, there's no need to peel it; the peel has most of the root's nutrients. If you choose to leave the peel, be sure to scrub it thoroughly under running water.
• In a small saucepan, bring 1 cup of water to a boil. Add the ginger. Remove from heat and let steep for at least 10 minutes, or until completely cool.
• Pour the ginger water and ginger into a 1-quart jar along with the remaining water. Add the honey, apple cider vinegar, and the juice of half a lemon .
• Secure the lid, shake well, and store in the refrigerator overnight.
• Measure out about 1/2 to 1 cup of switchel to drink each day. Serve it cold or over ice, and enjoy.

HAYMAKER'S PUNCH RECIPE

Steps:

• Whisk the molasses, vinegar, ginger, and sea salt into the water. Refrigerate, and shake thoroughly before serving. Store in the fridge for up to 5 days.

HAYMAKER'S GINGER SWITCHEL

Steps:

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