Ginger Lemonade
The difference between harsh and pleasant ginger lemonade is whether the ginger was cooked. Raw grated root burns the throat; simmered into syrup it gives a warm heat that arrives after the sip. The syrup is made once and keeps two weeks in the fridge.
- Prep
- 15 min
- Cook
- 10 min
- Rest
- 1 h
- Total
- 1 h 25 min
- Servings
- 6
- Level
- Easy
- Per serving
- 90 kcal
Ingredients
Ginger syrup
The lemonade
Makes: about 1.5 l, 6 glasses
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Method
-
Step 1: Make the syrup
Bring the water, sugar and sliced ginger to the boil and simmer for 10 minutes. It should smell of ginger and thicken slightly.
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Step 2: Let it infuse
Off the heat, keep it covered for at least an hour, ideally until cold. Most of the heat moves into the syrup right here.
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Step 3: Strain
Strain, pressing the slices. You get about 250 ml — enough for two batches of lemonade.
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Step 4: Mix with lemon juice
Combine the syrup with fresh lemon juice in a jug. Roughly two parts syrup to one of juice, then adjust to taste.
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Step 5: Carbonate at the table
Add ice and pour cold sparkling water down the side of the jug to keep the bubbles. Stir once and serve immediately.
Tips & variations
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Tip
Do not peel ginger with a knife — the skin is thin and a spoon scrapes it off without losing flesh, keeping the good layer just underneath.
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Tip
Sparkling water goes in last and down the side. Mixed in advance, the lemonade goes flat within 20 minutes.
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Variation
With mint: steep a bunch in the hot syrup for 10 minutes. With turmeric (½ tsp in the syrup) it turns golden and tastes warmer still.
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Storage
The syrup keeps two weeks in a sealed jar. Made-up lemonade does not keep: it loses its gas and goes flat.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 90 kcal | 540 kcal |
| Protein | 0 g | 0 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 23 g | 138 g |
Approximate values calculated from standard ingredient data.
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