Switchel made its way from the islands to the American colonies becoming a popular summertime drink by the late 1600’s. Gradually over the next 200 years, “switchy” became the traditional drink of choice to serve to thirsty farmers harvesting hay. This is how it came to be called Haymakers Punch, another popular name.
You most likely have all the ingredients you need to whip up a batch of switchel right now in your pantry!
You won’t believe how thirst-quenching switchel is! No wonder it was the preferred beverage for centuries of those working hard in the summertime heat on a farm.
Switchel Helpful to Those with GERDA tablespoon of apple cider vinegar (ACV) in a glass of water is an old time reflux remedy for those suffering from GERD. It works far better than antacids, which have the downside of increased heart attack risk (1) and potentially of cancer as well (2).
If you’ve been using the ACV plus water trick to manage GERD symptoms, you simply must try switchel! Drinking switchel provides all the benefits of ACV and water but tastes a whole lot better! In fact, switchel is so tasty that most everyone will love it and enjoy drinking it whether they suffer from acid reflux issues or not.
A Word about the Apple Cider Vinegar Used in SwitchelBe sure that the apple cider vinegar you use to make switchel is raw and packaged in glass bottles. ACV is like kombucha. It is acidic and has the potential to leech toxins from a plastic container. To make sure you don’t get a dose of hormone disrupting chemicals with your glass of switchel, stick to ACV packed in glass!
Traditional Switchel RecipeThis recipe below makes about 1/2 gallon. It can be made, chilled and consumed within a short amount of time. As such, it is a great stand-in for fermented beverages like homemade root beer, probiotic lemonade, and orangina that a couple of days to prepare.
Prep Time 5 minutes Servings 8 Author Sarah Pope
2 tsp ginger ground, preferably organic
1 pinch cardamom optional, ground, preferably organic
If you prefer a more carbonated beverage, then take this additional step: slowly pour mixture into large glass bottles with wire and ball stoppers and fasten the lids. Alternatively, you can mix up the switchel with cold, sparkling mineral water and get the bubbly right away without bottling.
Leave the sealed bottles on the counter for at least 2-3 days (up to a week or two is fine also if your kitchen is very cool) to add carbonation and then refrigerate. Open in the sink slowly and only when the beverage is very cold to prevent explosions or the switchel foaming out of the bottle and making a mess.
If you used fresh ginger, sieve the switchel as you pour it from the bottle into your glass.
Sip and enjoy either alone or with ice. Refrigerate unused portions in glass containers only.