Strawberry-Basil Switchel will have everyone lining up to try some — an electrolyte & probiotic beverage that's delicious & beautiful too!
Servings 8 cups
- 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
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.
This is the unfiltered apple cider vinegar I use.
Here are the mason jars I use.
Sodium: 10mg | Calcium: 24mg | Vitamin C: 26mg | Vitamin A: 163IU | Sugar: 6g | Fiber: 1g | Potassium: 102mg | Calories: 36kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 9g | Iron: 1mg