Ginger Lemonade recipe

Ginger_Lemonade Here is an easy recipe I whipped up when I was called on to bring a beverage to a small gathering. This recipe is easy to make more or less of, and there is plenty of room for adjustment here; if you like more sweet or more tart, or more or less ginger… it’s up to you!
I used some ginger simple syrup I made a while back when I candied a pound of ginger… why throw away all that good ginger-flavored syrup? But you can just as easily boil slices of fresh ginger root (don’t bother peeling it, just slice it into ¼″ thick slices). A pound of ginger and 20 lemons cost me only $6 at the produce market. A grocery store will probably charge significantly more.Ginger_Lemonade_1


Ginger Lemonade
Prep time
Cook time
Total time
Quick and easy, and delightfully refreshing. This contemporary twist on standard lemonade uses ginger syrup to balance the tartness of the lemons.
Recipe type: Beverage
Cuisine: Southern (American)
Serves: 8 cups
  • 2 cups of fresh-squeezed lemon juice (around 12 medium lemons)
  • ½ cup granulated sugar (for the syrup)
  • ½ cup water (for the syrup)
  • ½ cup sliced fresh ginger, about ¼" thick
  • 5 cups water
  • 3 cups granulated sugar
  • Fresh mint to garnish
  1. Juice enough lemons to make two cups of lemon juice.
  2. Make the ginger syrup by dissolving half a cup of sugar into half a cup of water. Simmer with slices of ginger until it is fragrant and slightly thickened.
  3. Mix the remaining sugar into the warm water in a pitcher.
  4. Stir in the ginger syrup and lemon juice. Add more sugar or lemon juice to taste as necessary.
  5. Chill at least an hour in the refrigerator.
  6. Garnish with slices of fresh lemon and sprigs of fresh mint.
Nutrition Information
Serving size: 1 cup Calories: 353 Fat: 0 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 93.8 g Sugar: 89 g Sodium: 4.6 mg Fiber: .4 g Protein: .3 g Cholesterol: 0 mg


Tagged , , , , , , , . Bookmark the permalink.

Leave a Reply