Fiona Beckett's Switchel

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 to 2 tsp (5 to 10g) grated fresh ginger, to taste

3 tbsp raw cider vinegar

2 to 3 tbsp maple syrup or raw honey

1 tsp freshly squeezed lemon or lime juice

400ml still or sparkling water, plus extra to dilute

Directions at theguardian.com

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