This Highbank Winter Switzel is a deliciously warming non-alcoholic tipple

In the Autumn/Winter issue of IMAGE Interiors, Cliona Prendergast takes a trip to Highbank Organic Farm in Kilkenny. Rod and Julie Calder-Potts have been working with the land for years to produce the highest quality apples, and create a range of delicious products from them, from cider vinegar to syrups.

Here, they share with us their recipe for a Highbank Winter Switzel. Wonderfully warming, it has the added bonus of being non-alcoholic, making it an ideal recipe to have on hand for any occasion.

Ingredients 

• 2 inch piece of ginger, chopped
• 1 lemon, juiced
• 5 tbsp Highbank apple cider vinegar
• 4 tbsp honey or Highbank apple syrup
• a handful of dried hibiscus flowers
• 450ml hot water

Method

1. Add ginger, lemon juice, vinegar, honey/syrup, hibiscus and hot water into a jar.
2. Tightly cover with a lid and shake vigorously until honey is dissolved. Loosen the lid and leave on the counter for 24-36 hours to ferment.
3. Strain through a fine mesh sieve and bottle. Refrigerate for up to 1 month.
4. Use half a glass of switzel and top up with ice and cold water, seltzer or club soda. Makes a perfect non-alcoholic winter drink

Photography Cliona Prendergast

To read more about Highbank, pick up a copy of the Autumn/Winter 2022 issue of IMAGE Interiors in stores, or have it delivered direct to your door here.  

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