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Photograph of Ginger and Turmeric Switchel with Lemon and Chilli

Ginger and Turmeric Switchel with Lemon and Chilli

Complex layers of sweet, spicy and acidic flavours define this fabulous and intriguing drink. It is rich with ginger, balanced with turmeric, zapped by zingy lemon and hot chilli, sweetened with maple syrup, and finished with a kick from apple cider vinegar. Delicious at any time of the day, this is my ‘go-to’ when I’m looking for a non-alcoholic aperitif. It is not a cordial, this is a sipping drink to wake up your taste buds. Furthermore, and a huge added bonus, this drink is oozing with a range of health benefits.

Makes around 600ml

Course drink
Cuisine American
Keyword apple cider vinegar, Ginger, maple syrup, turmeric
Prep Time 10 minutes
Cook Time 5 minutes

Ingredients

  • 200g fresh ginger, thinly sliced (no need to peel)
  • 50g fresh turmeric thinly sliced (no need to peel)
  • zest from 1 lemon (removed with a potato peeler)
  • 1 - 3 teaspoons chilli flakes, to taste. (I use 2 teaspoons.) Spiciness of chilli flakes varies, so the amount you use will depend both on your chilli flakes and personal preference. If you like a slightly smokey flavour, use ancho chilli flakes. Alternatively, leave them out altogether, you will still get a lot of warmth from the ginger.
  • ¼ teaspoon freshly ground black pepper
  • 500ml/ 2 cups water
  • 150g maple syrup or runny honey
  • juice from 1 lemon
  • 150ml apple cider vinegar

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Use a mandolin to thinly slice the fresh ginger and turmeric. Alternatively blitz in a food processor. Place in a saucepan with the lemon zest, chilli flakes, black pepper and water.

  3. Bring to the boil over a moderate heat and simmer gently for 5 minutes. Turn off the heat and set aside for at least an hour for the flavours to infuse.

  4. Strain through a fine sieve and discard the ginger mix. Strain again through a muslin cloth and then add the maple syrup/honey, lemon juice and apple cider vinegar.

  5. Transfer to a sterilised bottle(s) and store in the fridge.

  6. This drink has a tendency to separate when you store it. Be sure to shake well and serve it over ice with (sparkling) water, to taste, a slice of lemon and ginger and some herbs. I like Thai basil or fresh mint leaves.

Recipe Notes

Equipment:

  • kitchen scales and measuring cups/spoons
  • mandolin
  • saucepan
  • sieve and muslin cloth
  • sterilised bottles