Lime Ginger Switchel

Lime Ginger Switchel

WINTER IS COMING! Slightly dramatic I know, anyone else just started round two of GOT? That mantra is hard to shake, especially as the slippers come out and the throat starts to scratch. I’m afraid those pesky seasonal bugs are right around the corner. Which means now is a great time to throw an immune boosting remedy into your morning routine to bid those ills and chills farewell.  

Apple Cider Vinegar - Switchel

Lucky for you we’ve created a delicious switchel go-to, featuring our balancing Lime Ginger green tea blend with organic certified ingredients like zesty citrus peels, soothing ginger and anti-bacterial cinnamon and lemon myrtle to name a few.

Lime Ginger Switchel

Call it what you like, a switchel, shrub, switchy or even swizzle, is a reworked version of the traditional haymaker’s punch first coined in New England in the late 17th century. Back then it was used to revive and replenish farmers during harvest time. A bit like Kombucha’s little cousin (minus the SCOBY) it has all the good stuff like naturally occurring electrolytes and natural probiotics for a happy, healthy tum. 

Apple Cider Vinegar Drink - Switchel

With an emphasis on antioxidant and immune boosting properties a switchel is concocted with the health-foods holy grail, “the mother” apple cider vinegar, boasting alkalising, digestive and probiotic support, perfect to combat those common cold, sore throat and flu symptoms. 

Apple cider vinegar with the mother

Keep the switchel concentrate handy in the fridge and serve hot with some herbs and sliced fruit. Those bugs won’t know what hit them! 

Lime Ginger Switchel Recipe 

Makes a concentrate for 4-6 serves


2 cups brewed Webster’s Lime Ginger tea (add extra ginger if you like it spicy)

2 tsp organic, unfiltered apple cider vinegar 

½ cup organic, cloudy apple juice 

4 tsp honey 

To serve:

Hot water

A sprig of rosemary, thyme, or lavender per glass

Sliced fruit (we used apple and lime)


Brew a strong Webster’s Lime Ginger tea (8 tsps of tea, then add a dash or cold water, followed by 500ml hot water. Steep for 2-3 minutes).

Add remaining ingredients. 

Leave at room temperature for 4-6 hours to allow the vinegar to fizz slightly.

Once cooled and lidded, the concentrate will keep in the fridge for about a week.

To serve, pour half a cup (125ml) of the concentrate into a mug, top with hot water and your choice of herb sprig and sliced fruit.



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