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This ginger water recipe dates back to the pioneer days. While ginger water seems to be trending now in the health/diet world it’s an old-fashioned drink.
After a hot summer’s day, when all you can think about is grabbing a cold glass of water to quench your thirst, you may want to reconsider. Grab this tasty ginger water instead.
Back in the pioneer days, working all day in the fields was a must. If you wanted to eat, you were out in the fields, planting, weeding, harvesting. Quenching a deep thirst needed to happen to avoid dehydration.
However, did you know that when you are hot and on the brink of dehydration, that plain water may not be the best for you? For some, it can make your stomach very upset. That’s why Laura’s Ma made a special drink for them to sip on when they were out in the fields. What Ma made was a sweetened ginger water to help quench thirst.
Ginger is naturally warming in the body. It can help your body assimilate the temperature of cool water when you are very hot. In the pioneer days, what they had was most likely a dried, ground version that was traded for. We are going to use a ginger root, that is available at nearly any grocery store.
Ginger is also known to help aid stomach ailments, including nausea and vomiting, pain and inflammation, has antibacterial properties and helps support the immune system. 
However, if you have a blood clotting disorder or are on blood clotting medications, you should NOT use ginger.
You will want to peel your ginger before adding it to the water. To do this, slide the back of a spoon down the root gently until the peel is removed. Store unused, peeled ginger in the freezer for later use.
This would add flavor to the water. Also, back in the pioneer days, brown sugar wasn’t what we have now. There was most likely far more minerals that you would need after a hard day of sweating in the sun.
If you would rather not use the brown sugar, you can add molasses or even honey to replace it. For a keto/low carb version, you can also substitute brown sugar swerve.
The original recipe called for 3/4 cup of brown sugar, but I found that it was just as tasty with only 1/2 cup. This recipe was adapted from The Little House Cookbook
Cider vinegar contains a good amount of pectin, which can settle a stomach. The combination of sweet and sour, plus the ginger would help to ease stomach upset when drinking water fast. Apple cider vinegar also has the potassium that your body will need after a long day in the sun.
Health Concerns with Apple Cider Vinegar, it’s important to note that too much apple cider vinegar can cause a reduction in potassium levels and in bone density but the small amount used in this ginger water recipe isn’t a large concentration.
Disclaimer: I’m not a doctor and this is not providing any kind of diagnosis or treatment. This article is for informational and entertainment purposes only.
With apple cider vinegar, a little bit goes a long ways. It’s best thought to start with 1 to 2 teaspoons and always diluted with water or liquid if drinking it, some people work up to 1 to 2 Tablespoons, but it’s not recommended to go over this amount.
Read the rest of the 28 ways to use apple cider vinegar here
Are you ready for a light and refreshing drink? Let’s get how to make ginger water
1/2–3/4 cup brown sugar
1 teaspoon powdered ginger (or you can use 2 Tablespoons fresh grated or sliced ginger)
1/2 cup cider vinegar
1/2 gallon jar or jug
Dissolve brown sugar in cider vinegar.
Add ginger and stir.
Pour into 1/2 gallon jar or jug and fill with cool water.
Store in the fridge, makes 6 servings.
Want to learn more about using and growing superfoods at home like ginger? Make sure and register for the upcoming FREE Home Gardening SuperFood Summit
There you have it, our old-fashioned ginger water recipe! Have you made it or ever heard of it? Source on Ginger Health and Risk Benefits