Step 1

Wash the strawberries (not a long saturation as they do absorb water), then pat dry and slice or cut them up - this doesn’t have to be perfect, you can do a rustic slice, halve or quarter the strawberries. Add them to a to a 64 oz. mason jar or large pitcher that has a lid and set aside.

Step 2

Prep the 1-inch piece of ginger root - peel it, then thinly slicing. Add ginger slices to the mason jar or pitcher and set aside.

Step 3

Cut the lemon in half and use a fine mesh strainer to cover the opening of the jar or pitcher - then squeeze the lemon juice through the strainer. Then add the remaining ingredients – apple cider vinegar WITH “the mother”, raw honey or quality maple syrup and fill the mason jar or pitcher up with filtered water. Cover the mason jar or pitcher with a lid and shake the switchel to mix it up - or you can stir the switchel with a long handle spoon before covereing it with the lid. Then place the covered switchel in the refrigerator to chill overnight.

Step 4

After the switchel has chilled and “marinated” overnight, strain it and serve cold or over ice.