Adapted from a recipe developed by Alexandra Emanuelli, Ark of Taste Fall Intern at Slow Food USA
- 1 cup of chopped apple (Gravenstein recommended)
- 1/4 cup of raw honey (pecan honey recommended)
- 2 inch knob of ginger
- 1/2 cup of apple cider vinegar
Finely chop the apple. There is no need to peel it. Remove the skin from the ginger and finely chop. Put the ginger and the apple into a bowl and toss with the honey. Let stand for an hour. Macerate the fruit mixture. Cover and leave for 24 hours, at room temperature or in the fridge.
After 24 hours have passed, add the vinegar and stir again. Store at room temperature or in the fridge, stirring once a day, for five to seven days depending on the strength of flavor that you want to develop and the patience you have for making this drink. Strain the mixture through a cheese cloth, discard solids, and transfer to a clean jar when finished. Serve over ice with sparkling water, proportions to taste.