In the autumn/winter 2022 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
- Add ginger, lemon juice, vinegar, honey/syrup, hibiscus and hot water into a jar.
- 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.
- Strain through a fine mesh sieve and bottle. Refrigerate for up to 1 month.
- 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