Apple Cider Vinegar
Mint Infused Maple Syrup
Fill a half gallon mason jar about 2/3 of the way with clean, filtered water. Add some raw apple cider vinegar. Peel, grate, and add about 2-3 inches of fresh ginger. Add in the zest and juice of 1 lemon. Add some mint infused maple syrup, to taste. Mix together and place a lid on it. Either do a fermentation of 24-36 hours at room temperature or transfer immediately to the fridge to chill. Allow to rest and chill for 12-24 hours before straining and serving with ice and additional lemon (if desired). Add mint spring for garnish.