Go Back
–+ servings
ginger lemon switchel garnished with flowers and mint on a grey counter
Print Recipe Add to Collection

Ginger Lemon Switchel (Homemade Electrolyte Drink)

A robust and concentrated electrolyte drink made with fresh ginger, lemon, and apple cider vinegar, lightly sweetened with honey.
Prep Time5 minutes
Mixing Time5 minutes
Total Time10 minutes
Course: Beverages
Cuisine: American
Servings: 24
Calories: 32kcal
Author: Judy Purcell

Ingredients

  • 5 cups filtered water
  • 2 cups fresh ginger knobs broken up to fit in the measuring cup
  • 2 large lemons or 3-4 small/medium, quartered
  • 1/2 cup apple cider vinegar
  • 1/2 cup honey
  • 1/2 teaspoon sea salt

Instructions

  • Add the water, ginger, and lemons to a blender pitcher and blend. (If it is too thick to strain, add another cup of water.)
  • Strain the liquid into a large 2-quart jar or pitcher. (Keep the pulp—see notes.) Rinse the blender pitcher.
  • Return the strained liquid to the blender pitcher and add the apple cider vinegar, honey, and salt. Blend until incorporated. Now, taste it to adjust the flavor with more honey or ACV. NOTE: The ginger will make it taste very strong, even spicy, but you want it that way. The flavor mellows when mixed to serve.
  • Pour it into a 2-quart mason jar or pitcher and cover with a lid. Store in the fridge for up to 2 weeks or freeze. Shake well before serving.

Notes

MIX & SERVE: (the ratios will be based on your preferences)
• Morning Mix Example: 1/3 Switchel, 1/3 water, 1/3 pomegranate juice
• Afternoon Mix Example: 1/3 Switchel, 2/3 tea (hot or cold), honey as desired
• Evening Mix Example: 1/3 Switchel, 1/3 pomegranate juice, 1 shot rum, top with sparkling water (about 1/3)
OPTIONAL MIXES:
any favorite unsweetened juice
flavored sparkling water
flavored sparkling wine
tea
coconut water
rum, vodka (for mixed drinks)
What to do with leftover pulp:
  • Make more Switchel, though it won’t be as concentrated. Mix equal parts of the leftover pulp and filtered water in a large pitcher. Cover and let it sit in the fridge for 1-2 days. Strain and blend it with ACV, honey, and salt to taste. Once I’ve used it twice, I compost the leftover pulp.
  • Use it in quick pickles, soups, curries, salad dressing, marinades, vegetable sides, baking, or brewed tea.
  • Freeze for long-term storage. Separate the pulp into ice cube trays and freeze. Once frozen, pop out into a freezer-safe bag. 
  • Compost it.  

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 53mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 0.1mg