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I first encountered drinking vinegar at a local Thai restaurant a few years ago, and shared a recipe for berry-flavored drinking vinegar during my initial honeymoon phase with the idea. In the time since, it has become a favorite “mocktail”, something to serve up not only as a digestive aid but in any environment where everyone else might be enjoying wine, cider, or beer.
The combination of tart vinegar and sparkling water pack a bit of a punch (depending on how much of each you add to your glass, of course), while the infusion of fruit and hint of herbs give your palate plenty to consider. Peach and rosemary are one of my favorite combinations. You can also use apricots or nectarines in this recipe to similar effect. While the mixture may need to marinate for a good five days or so before its potent enough to enjoy, it only takes a few minutes to prepare!
- 4 cups peaches, diced
- 1 cup honey
- 1 sprig rosemary, stem removed
- ½ cup apple cider vinegar
- Sparkling water to serve
- Combine the peaches, honey, and rosemary in a large mason jar and muddle together with a large spoon. Cover and refrigerate for two days, stirring occasionally.
- Blend the peach mixture, then strain back into the jar to remove any solids. Stir in the vinegar and refrigerate another three days.
- To serve, fill a glass with ice, then pour in enough of the peach mixture to fill the glass about ¼ of the way. Top with sparkling water.
Please share the name of the restaurant. I would love to visit it. Thanks!
Sway Thai in Austin, Texas!
This sounds delicious. It says serves two cups. Does that mean it makes two cups (hopefully) or serves two? Could you clarify?
Also, I don’t often find organic peaches which I would prefer to use. Could you offer any other fruit and herb suggestions? I was thinking mango and mint, maybe.
I looked at your link to the berry version but I’d prefer to keep and use the fruit. Thanks for a great recipe.
It yields two cups of vinegar, which makes quite a few servings depending on how strong you like your drinks. I use 2-4 tablespoons per serving. Mango and mint sounds like a great idea!
Hi, I’m not new to autoimmune diseases, cleanses, medicinal and homeopathic herbs, life threatening health events, functional doctors etc… but I do still have some symptoms I want to get rid of. So, I’m just starting to look into your site and the food recipes. I wonder about this recipe because it has a lot of sugar. sugar is the death of Hashi’s patients along with gluten,soy dairy… My question is, is sugar ok when the thyroid, TPOs and symptoms are under control? And is erythritol/stevia blend ok to use instead?
Hey Jenn! Great question. Sugar in small quantities, such as a piece of fruit, or some honey or maple to make an occasional treat is fine on AIP. If you’ve got issues with blood sugar, you might want to try a lower carb/sugar approach for awhile to get that balanced. Erythritol and stevia are both avoided on AIP. Here is an article on fruit that might help: https://autoimmunewellness.com/fruit-and-the-autoimmune-protocol/
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