Fresh Ginger Lemonade
A ginger syrup simmered with sliced root, then stirred into lemon juice and cold water in a pitcher. Start about an hour ahead so the syrup can cool.
Scrub the ginger root and leave the skin on; it does not change the flavor and saves peeling. Thin slices pull more heat into the syrup than chunks, so cut thicker slices for a milder drink. Lemons vary, so taste before adding the last of the water. For a sparkling version, leave out the cold water and top each glass with sparkling water instead.
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Ingredients
for 6Ticks stay put if you leave and come back.
Method
4 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 2 days
Lift out the lemon slices and mint and keep the lemonade covered in the fridge. The ginger settles, so stir before pouring and serve over ice. The strained syrup on its own also keeps in a sealed jar in the fridge, ready to mix with lemon juice and water by the glass.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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