Switchel is a maple syrup, ginger, and vinegar–based drink that I like to think of as a Vermonter’s Gatorade. It’s popular in my home state and is a great way to replenish electrolytes and improve gut health. I make mine with Bragg apple cider vinegar and Vermont syrup (of course!). My buddy Ted King, a retired pro cyclist and founder of UnTapped Maple, uses packets of the most amazing Vermont maple syrup as portable food on the bike. It’s rich with manganese, zinc, and potassium, and a natural source of antioxidants, making it a great for muscle recovery!
1 cup chopped peeled fresh ginger
3⁄4 cup pure maple syrup
1 tablespoon sea salt
¾ cup raw apple cider vinegar
Zest and juice of 1 lemon
1 tablespoon magnesium powder (optional)
- Put the ginger in a blender with 1 few tablespoons water. Blitz until very finely chopped, adding more water if needed to get the blender going and scraping the bowl occasionally. Transfer to a small saucepan and add 2 cups water. Bring to a boil, then remove from the heat and stir in the maple syrup and salt until both dissolve. Let steep for 15 to 20 minutes.
- Transfer to a large pitcher or jar. Stir in the vinegar, lemon zest, lemon juice, magnesium powder (if using), and 8 cups water.
- Refrigerate until very cold. Stir or shake before serving.
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