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Author Notes: 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
Prep time: 5 min
Cook time: 5 min
piece ginger, peeled and chopped (thumb-size)
cup lemon juice (2-3 lemons), de-seeded
tablespoons maple syrup or agave nectar
handful fresh mint
cups cold water
- Peel and chop your ginger and de-stem your mint.
- 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.