HOW TO MAKE TRADITIONAL SWITCHEL (HAYMAKER'S PUNCH)
Try this old-fashioned four-ingredient hydrating drink recipe that used to be known as "Haymaker's Punch"
Provided by Tracey Besemer
Time 15m
Number Of Ingredients 7
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.
SWITCHEL (HAYMAKER'S PUNCH)
Provided by Kelsey
Number Of Ingredients 7
Steps:
- Using a two cup liquid measuring spoon, add the apple cider vinegar, molasses, honey, and ginger.
- Whisk these together until combined and the ginger dissolved.
- Pour this into a half gallon mason jar or pitcher.
- If you'd like to use lemons, wash, slice, and seed one lemon. Add this to the mason jar.
- If you want to drink this with club soda and you are serving a large crowd, add two quarts of club soda to the mixture and stir gently, serve over ice.
- If you don't want a fizzy version, pour in two cups of cold water and stir until well combined. Serve over ice. Even better if you make it the day before you'll need it.
- Another option is to make the vinegar, molasses, honey, and ginger mixture along with the lemons, and keep it in the fridge. Then as you want a glass here or there, you can make individual servings.
- A final option is to add a half cup of oats to the completed recipe. They will sink to the bottom after a few minutes.
HAYMAKER'S PUNCH RECIPE
With a pleasant, mild sweetness and a bright, acidic kick, this old-fashioned energy drink is perfect on a hot summer day. Its plentiful minerals help replenish lost electrolytes. A good dose of B vitamins can help boost your energy. Try mixing it with a little sparkling water for a pleasant afternoon drink reminiscent of ginger ale.
Provided by Jenny McGruther
Categories Beverage
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Protein 0.1 g, Fat 0.04 g, SaturatedFat 0.02 g, Sodium 103 mg, Fiber 0.1 g, Sugar 11 g, UnsaturatedFat 0.02 g, ServingSize 1 serving
HAYMAKER'S GINGER SWITCHEL
Ginger switchel or Haymaker's Punch is a traditional nonalcoholic vinegar-based drink whose sourness was offset by a hefty dose of ginger and spices; it was named for the eighteenth-century farmers who drank it - literal haymakers. This ginger punch is flavored with lemon juice and sweetened with honey and molasses for a refreshing drink that quenches even the fiercest summer thirst. Includes chilling time. From Eating Well, July/August 2008.
Provided by BecR2400
Categories Punch Beverage
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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