Blueberry Switchel Haymakers Punch Recipes

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BLUEBERRY SWITCHEL (HAYMAKER'S PUNCH)



Blueberry Switchel (Haymaker's Punch) image

This Blueberry Switchel, or Haymaker's Punch, is a fresh twist on an old-time farmer's recipe. Do away with artificial sports or energy drinks and enjoy this natural thirst quenching drink.

Provided by Caroline

Number Of Ingredients 8

4-5 1/8- inch slices fresh ginger
4 teaspoons raw (unfiltered apple cider vinegar)
4 teaspoons (pure maple syrup)
pinch Himalayan sea salt
1/2 cup R.W. Knudsen Just Blueberry juice
4 cups filtered water
crushed ice for serving
fresh blueberries for serving (optional)

Steps:

  • Combine the ginger slices, apple cider vinegar, maple, salt, juice and water in a pitcher. Stir to combine. Refrigerate.
  • To serve, fill a glass with crushed ice, a few blueberries (if using), and fill to the top with the switchel.

HAYMAKER'S GINGER SWITCHEL



Haymaker's Ginger Switchel image

Ginger switchel or Haymaker's Punch is a traditional nonalcoholic vinegar-based drink whose sourness was offset by a hefty dose of ginger and spices; it was named for the eighteenth-century farmers who drank it - literal haymakers. This ginger punch is flavored with lemon juice and sweetened with honey and molasses for a refreshing drink that quenches even the fiercest summer thirst. Includes chilling time. From Eating Well, July/August 2008.

Provided by BecR2400

Categories     Punch Beverage

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7

9 cups water, divided
1/4 cup minced fresh ginger
1/4 cup honey or 1/4 cup pure maple syrup
1/4 cup molasses
3/4 cup lemon juice
1/4 cup apple cider vinegar
fresh berries, mint sprigs (to garnish) or lemon slice (to garnish)

Steps:

  • Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
  • Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
  • Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

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