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.
- 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
- Juice enough lemons to make two cups of lemon juice.
- 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.
- Mix the remaining sugar into the warm water in a pitcher.
- Stir in the ginger syrup and lemon juice. Add more sugar or lemon juice to taste as necessary.
- Chill at least an hour in the refrigerator.
- Garnish with slices of fresh lemon and sprigs of fresh mint.