Ingredients

The following ingredients have 4 Servings
  • 6 cups filtered water
  • 12 ounces strawberries (fresh or frozen (and defrosted), about 2 cups)
  • 1 cup fresh basil (loosely packed)
  • 1/4 cup apple cider vinegar (with the mother, raw, unfiltered [see link below in Recipe Notes])
  • 1/4 cup maple syrup (or raw honey, for GAPS Diet)
  • 2 Tablespoons fresh ginger (minced, or 1/2 teaspoon dried ginger)

Instruction

  • Place 4 cups water in the blender. Add the strawberries, ginger and maple syrup (or honey).
  • Blend on low speed for 10 seconds. Then increase to medium for 15 seconds.
  • Pour the contents of the blender into a 1/2 gallon mason jar [find them here]. Add the apple cider vinegar, fresh basil and remaining 2 cups water. Stir to mix. (If there is too much water, just add the remaining 2 cups until the overall liquid level in the jar reaches the narrowed neck space, allowing about 1 inch head space.) Screw on lid.
  • Leave the ferment out at room temperature (covered with a tea towel) for 24 hours. Then refrigerate overnight. Switchel will only get stronger and the flavors more distinct as it refrigerates. May be refrigerated up to a week, or maybe longer, but I haven't tried that, because we usually drink it within 3 days.
  • Note: Switchel does not need to be left out. I like to do this step to increase the probiotics. You can actually serve it immediately, or simply chill and serve.