|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 0g||1%|
|Total Sugars 33g|
|Vitamin C 20mg||101%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lemonade recipe is very easy to make at home and requires just a few ingredients. To get started, you'll make a fresh ginger syrup. It uses raw sugar, which imparts a deeper flavor that beautifully marries the bright lemon flavor and spicy ginger. The syrup should be ready in about an hour, then you can make the lemonade, which is the easiest part.
Keep a pitcher of ginger lemonade in your fridge so it's ready when you need a cool drink on a warm day. It's also a nice big-batch beverage option for entertaining and the ginger flavor isn't overpowering, so everyone will love it.
For the Ginger Syrup:
2 cups water
1 cup raw sugar
1 cup chopped fresh ginger, peeled
For the Ginger Lemonade:
1 1/2 cups ginger syrup
1 1/2 cups lemon juice, freshly squeezed, from 6 to 9 lemons
4 to 5 cups water, to taste
Make the Ginger Syrup
Gather the ingredients.
Rinse the gingerroot under running water. Using a vegetable peeler, remove most of the skin, then cut it into thick pieces.
In a small saucepan, bring the water to a boil.
Add the raw sugar, stirring constantly until it's completely dissolved.
Add the ginger, reduce the heat, and cover. Simmer for 15 minutes. Remove from the heat and, keeping the pan covered, allow the syrup to steep until cool (about 1 hour).
Strain the ginger from the syrup by pouring it into a fine-mesh sieve over a bowl.
Transfer the syrup to a container with a tight seal.
- Store the syrup in the refrigerator until ready to use. It will keep for about two weeks.
Make the Ginger Lemonade
Squeeze the juice from the lemons, enough to produce about 1 1/2 cups of juice.
Pour 1 1/2 cups of ginger syrup into a pitcher.
Add 1 1/2 cups of lemon juice.
Add 4 cups of water to the pitcher. Stir well and taste. Add more water—about 1/8 cup at a time, using the full 5 cups if needed—until it reaches your preferred flavor. Stir after each addition.
Store the pitcher in the refrigerator for at least 1 hour to allow the flavors to meld. Serve over ice.
- The recipe makes enough ginger lemonade to fill a 60-ounce pitcher (about seven 8-ounce servings), with allowance for the extra water. You can certainly make more or less, just retain the ratio of 1 part each ginger syrup and lemon juice with between 2 and 3 parts water.
- As you're adding the water, keep in mind that the flavor will become softer if you intend to serve it over ice. In this case, it's better to start off with a bolder flavor. You can also add more ginger syrup (you should have 1/2 cup extra) or lemon juice to taste.
- The ginger lemonade will stay fresh in the refrigerator for up to one week (maybe a little longer).
- If you won't drink it within that time, freeze any extra in ice cube trays. Melt it later or simply use it as ice for your next lemonade.
- Use white sugar for the ginger syrup if you prefer. Though it may take some experimentation on how much to add, granulated sugar substitutes (e.g., Sweet'N Low, stevia) can work as well.
- Add some sparkle to your ginger lemonade by topping it with a clear soda (e.g., club soda, ginger ale, tonic) after pouring it in the glass.
- Make it into a cocktail by adding a shot (1 1/2 ounces) of rum, tequila, or vodka to a glass of the lemonade.
- In the winter, heat this ginger lemonade up on the stove for a warm, soothing ginger-lemon tea.