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
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Prep time
5 minutes
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Cook time
5 minutes
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Serves
4
Ingredients
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1 piece
ginger, peeled and chopped (thumb-size)
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1/2 cup
lemon juice (2-3 lemons), de-seeded
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3 tablespoons
maple syrup or agave nectar
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1 handful
fresh mint
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3 cups
cold water
Directions
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Peel and chop your ginger and de-stem your mint.
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Using a blender or food processor, blend the chopped ginger and lemon juice until smooth.
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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.
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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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Amber Curlee
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Garden and Grain
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