Kim Hayes

I use this recipe and after I blend the fruit up, I leave it in and do not strain out.   Can use any fruit and fruit flavored tea.   I work outside a lot and it's a fabulous thirst quencher.

Peach Switchel
Peach Switchel is that incredibly delicious and refreshing beverage you want to hydrate you on a hot day! With fresh ginger root and apple cider vinegar, it assimilates well to quickly provide electrolytes and even probiotics.

Prep Time10minutes minutes
Cook Time10minutes minutes
Total Time20minutes minutes
Servings5 servings
Calories72kcal

Equipment
8 cup mason jar or large pitcher
blender (optional)
Ingredients
5 cups filtered water or Peach Tea using 4 tea bags (See how to make with tea in Notes below)
1 cup organic peaches frozen work too (omit for Keto version, and use Peach Tea [not water])
1/3 cup apple cider vinegar organic unfiltered with the mother
1/3 cup raw honey or real maple syrup (OR low carb liquid sweetener/stevia to taste, for Keto Low Carb version)
2 inch length fresh ginger root cut into chunks for blender version, or peeled and finely grated for stirred version
Instructions
BLEND METHOD: Combine water or Peach Tea, peach chunks, fresh ginger, apple cider vinegar and sweetener in the blender. Blend on medium-high speed for 60 seconds. Strain through a fine-mesh strainer, pressing on any solids, if desired. (No need to strain if you don't want to, and if you let it sit, the fine bits will settle to the bottom.)
Allow to sit out overnight, refrigerate OR serve immediately, as desired.
STIR METHOD: In an 8-cup mason jar or large pitcher, stir together water or Peach Tea, peach slices, finely grated fresh ginger, apple cider vinegar and sweetener, until sweetener has fully dissolved.
Set out at warm room temperature for several hours or overnight. This allows the peaches to steep in the concoction, imparting their flavor.
Serve with slices of fresh or frozen peaches in each glass (optional) or over ice cubes. Note: If you don't serve Peach Switchel over ice, you may add 1 cup more water to the switchel, if desired. I keep the brew pretty concentrated to allow for ice melting into it when it's served.
Notes
How to make Peach Tea
Heat 4 cups water in saucepan until boiling.
Add 4 Peach tea bags (or 4 packets of Pique's Peach Tea). Allow to steep for 5 to 10 minutes.
Cool to warm before using in the recipe.
Strain into blender or pitcher. Add remaining 1 cup water from the Ingredients list.
Nutrition
Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 14mg | Potassium: 23mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

WOW!  Some amazing suggestions.  I traveled the world for 20+ years making wildlife and natural history films.  During a year long stint in a bush camp in Guyana we put refrigerator items in a big thick plastic bag and tied a rope on it and dangled it in the creek we lived by.  The same creek I washed clothes in and we all bathed in.  Small fish would nibble on my toes and nipples while submerged.......unpleasant!  Though the water was quite refreshing after a hard days work.
We brought seeds with us and grew veg, brought a few Chickens in with us which we kept penned and it was a luxury to have a chicken meal, which we stretched out for as long as possible.  We hired someone locally to cook and assist us as well as guard the camp when we were out working.  This gentleman used a pressure cooker on an open fire which always amazed me.  I always expected it to blow one day!  Needless to say we ate lots of 'cook-up' a yummy Guyanese dish of black-eye peas, rice, herbs and coconut milk.  Some of the Amer-Indians in the area had cleared areas and they grew cassava.  They also had papaya trees so we would get some from them.  After you grate & squeeze Cassava you get a poisonous liquid that the Amer-Indians ferment and make 'paracari' which is a horrible excuse for wine or beer.   The liquid can also be boiled for a long period of time and then it thickens, turns brown and becomes.....'cassreep' the secret ingredient to
Pepper Pot Stew a Caribbean staple.   Once you make a pot you can just heat it up everyday and kill off bacteria and add more things and keep going.  Worked great in the bush!  The Ameri-Indians take the grated cassava, press it into giant pancake like flatbreads, cook them on a piece of metal over a flame and once dried they throw them up onto the roof of their grass roof living quarters where they cook and sling their hammocks.  This keeps them away from the rats.  When you need some you grab a long pole, pull one down, crumble it up and they add water and it this crumbly rock hard cassava which they now call Farine or Farina.
When the men go hunting & fishing they put some Farine in a bag and as they say....walk with it.  If they have no luck and are hungry they eat some to stop the hunger pains.  Survival food!   Sadly the Missionaries keep coming into these Villages and bring sugar as a treat, which after they leave no one can afford to buy again.....rather cruel.   We use to bring clothes from a 2nd hand store, boxes & boxes as we worked for years in and out of Guyana filming & studying the wildlife.
We presented the Chief of the local Macusi Amer-Indians with the boxes and let him distribute, as this is the respectful flow of things.  Then a few weeks later you might encounter one of the men in the forest and they have a corduroy sport coat on and they stop and thank us because when he walks to his cassava patch in the early morning the mosquitos are unable to penetrate his jacket.  A logging company came in and offered 2 years work for the men.  We were able to swing it around so they didn't log their forest and instead we got the men bleeding the rubber trees for balata and had them shape & carve the figures into animals at the San DiegoZoo and then they were sold in the gift shop.  Along with the cotton hammocks the women wove.  We were attempting to help them see that the forest would bring continual yields if left standing versus a one time harvest.   Great Memories & Experience.