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Prep time
5 minutes
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Cook time
15 minutes
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Serves
1 drink
Author Notes
During the long summer days, I often find myself reaching for a refreshing glass of switchel. This cooling drink helps to wake me up first thing in the morning and also eases me into a lazily long evening after dinner. My version gets a little fruity pick-me-up from LaCroix Sparkling Water's Beach Plum and just enough tang from the ginger shrub, which is sweetened with maple syrup. I recommend making a large batch of this shrub so you can reach for it all season long.
—Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with LaCroix Sparkling Water. —The Editors
Ingredients
- For the drink:
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1
can LaCroix Sparkling Water Beach Plum
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1 1/2 ounces
ginger shrub
- For the ginger shrub:
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1/2 cup
maple syrup
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1/4 cup
apple cider vinegar
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1/4 cup
water
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1
(3-inch) piece of ginger, diced
Directions
- For the drink:
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Add the ginger shrub to a double rocks glass filled with ice and top with the Beach Plum. Stir to combine and serve. Optional: Garnish with a fresh sliver of plum.
- For the ginger shrub:
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Add all ingredients to a small saucepan and bring to a boil. Then reduce to a simmer for 10 minutes.
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Remove from the heat and let cool completely, then strain. This shrub will keep in the fridge for up to one month.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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