This delicious non-alcoholic punch is made from spiced ginger tea, pomegranate, and yes – fermented beets! The flavor is exalting, the feeling uplifting and enlivening. Warm spiced punch with cinnamon and cloves is a comfort food for me. This elixir combines delicious flavor and invigorating medicinal qualities. It tastes a bit like mulled cider, except it’s not quite as sweet. Easy to make, just boil fresh ginger and spices, allow to cool, add fermented beets, and strain into a serving pitcher or wine glasses.
This recipe is inspired by Kvass, the traditional Russian fermented beverage. Kvass can be made from a many things, such as rye bread. And it can also be made from beets. Authentic Beet kvass is considered a medicinal drink, often used in cancer therapy for its liver cleansing properties. It’s also excellent for chronic fatigue, chemical sensitivities, allergies, and general digestive wellness.
In her best-selling book “Nourishing Traditions”, Sally Fallon writes about beet kvass:
“This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, cleanses the liver and is a good treatment for kidney stones and other ailments.”
This recipe makes 1 1/2 – 2 gallons delicious elixir. Serves about 20 people. Enjoy!
- 1 1/2 to 2 gallons filtered water
- 4-inches fresh ginger root, diced
- 1 lemon, peeled, sliced, and seeded
- 1 orange, sliced and seeded, with the peel
- 1 tablespoon whole cloves
- 2 teaspoons ground cinnamon, or 2 sticks cinnamon
- 2 large bags Pomegranate powder
- 3 tablespoons raw honey, or your favorite sweetener to taste
- 3 cups raw fermented beets (If you have 2 weeks, you can ferment them yourself - see Fermented Veggies. Or find them in the live foods section of most healthy groceries, or buy online from Vital choice)
- The spiced tea ingredients need to be finely diced. You can do that by hand or you can use a food processor to grind the ginger, lemon, orange, cloves, and cinnamon altogether. When these are finely diced, put them in a large soup pot over high heat and bring to a boil.
- Turn it down to simmer for 15-20 minutes. Then turn off the heat and set aside to cool.
- When the drink is cool enough to touch without scalding, stir in pomegranate powder and honey to taste. Add the fermented beets. (I chopped them with the "S" blade in the food processor first, to increase their effect in the drink.) Stir in the beets and watch it become a beautiful deep red color. Do not heat further or you'll kill the beneficial bacteria.
- Set a large strainer in another large pot in the sink. Pour the lukewarm beverage through the strainer into the pot. Then transfer the drink to stem glasses or a pitcher to serve. Discard the strained pulp, or use it in something else.
- Enjoy your uplifting holiday elixir.