How to Make Ginger Switchel

1 . Stage

Prep the ginger: Use the side of a spoon to scrape the skin off the ginger. Cut the ginger into slices. You should have about 1/4 cup of sliced ginger.

2 . Stage

Infuse the ginger: In a medium saucepan. bring the ginger and 2 1/4 cups water to a boil. Remove from the heat. Let sit for 10 minutes. For a gentler, less-spicy switchel, don't boil the water; combine the water and ginger in a jar and let them infuse gently on the counter for a few hours.

3 . Stage

Combine the ingredients: In a quart-sized glass canning jar or other lidded glass container, combine the honey and vinegar. Add the ginger and water. Cover with a lid and shake to combine the ingredients.

4 . Stage

Refrigerate: Cover the jar and transfer to the fridge. Drink once cold or let the ginger infuse for up to 4 days, at which point you can strain out the ginger. The longer the ginger infuses, the stronger the flavor will become. The prepared switchel will keep for seven days in the refrigerator.

5 . Stage

Serve: Pour the switchel into a glass filled with ice. Drink it straight (which will be more concentrated and spicy), or top with still or sparkling water to dilute and soften the flavor. Stir and enjoy.