Spicy Ginger Lemonade
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
Serves: 4
Prep time: 5 min
Cook time: 5 min
-
1
piece ginger, peeled and chopped (thumb-size)
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1/2
cup lemon juice (2-3 lemons), de-seeded
-
3
tablespoons maple syrup or agave nectar
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1
handful fresh mint
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3
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.
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This was really fast and easy. I didn’t have maple syrup or agave nectar so I used honey. I mixed it with bourbon for a cocktail and it was wonderful.
Hi Amber,
So glad to hear you liked it! Great idea to turn this into a cocktail!
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