Ingredients
- 900 ml cold water
- 120 ml pure Québec maple syrup
- 80 ml apple cider vinegar
- 2 tbsp freshly grated ginger
- Pinch of salt
- Ice, to serve
Method
- Combine the water, maple syrup, vinegar, ginger, and salt in a pitcher.
- Whisk until the maple syrup dissolves completely.
- Chill for at least 1 hour to let the ginger infuse.
- Strain if desired and serve over ice.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Use 120 ml maple syrup for 150 g brown sugar and reduce the water by about 100 ml; maple replaces the traditional sweetener while preserving the drink's tart balance.
Why Quebec maple syrup: Maple softens the vinegar and ginger with a rounded caramel note. It is a plausible regional variation on a historic farm refreshment.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →