Honey Ginger Switchel (also called ginger water or haymaker’s punch)
1 Thumb size knob fresh ginger, sliced
1/2 cup Honey Ginger Balsamic
1/2 Cup Lavendar Honey
2 Quarts water
Fresh lavender sprigs for garnish
Fresh lemon slices for garnish
Mix first 4 ingredients in a large glass bowl or jar and refrigerate for at least 24 hours.
Strain through a fine mesh sieve, transfer to a jar and close tightly until ready to use.
Serve over ice, garnished with fresh lavender and lemon slices.