Unlike more sugar-laden lemonade, this recipe also free from refined white sugar and is just subtly sweet. The ginger adds a nice spiciness, but if you're not wild about ginger, you can scale back the amount noted in the recipe. —Garden and Grain
Using a blender or food processor, blend the chopped ginger and lemon juice until smooth.
Strain out larger ginger clumps with nutmilk bag or fine mesh strainer over a pitcher or large bowl. Press/squeeze the ginger pulp to remove as much moisture as possible. Discard the ginger/lemon pulp.
Stir in maple syrup and mint, mixing well until combined. Add cold water and stir well. You can add additional syrup to taste if you prefer a sweeter lemonade. Divide into glasses with ice. Serve with a slice of lemon and sprig of mint.