I just learned about switchels from a new book I’ve been reading, Wild Drinks and Cocktails. It charts the history of the drink from the Caribbean to New England. A switchel always has vinegar in it and originally had molasses and ginger too.
Yesterday I was visiting Lee Newlin from Peaceful River Farm and what did she serve me? Homemade lemon mint swichel, of course! I was there to talk about our upcoming cooking class on the farm that happens June 25 10 am – 1 pm. (There’s still room and if you’re in the area you can register on their website.)
I had to come home and experiment with a version of my own. I had some juicy blackberries that I needed use and lots of fresh mint and lemon balm so I wanted to incorporate that too. The apple cider vinegar adds a sour taste, almost like a kombucha, but you can use more mint or sweetener until it’s just the way you like it.
You can also switch out the maple syrup for a sweetener of your choice, but I think you’ll want to add something sweet for sure.
Have you ever had a switchel or heard of them before now? Let me know in the comments.
Serves: 4 servings
- 4 cups water
- ½ cup blackberries
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- 1 tablespoon molasses
- juice of 2 lemons
- 15 fresh mint leaves
- 6 fresh lemon balm or lemon verbena leaves
- Add all the ingredients in your blender and blend until smooth. Strain through a nut milk bag or fine mesh strainer and keep in the fridge.
- Enjoy and stay hydrated this summer!