Ginger Drink Ginger Lemonade Recipes

SPARKLING GINGER LEMONADE

Steps:

• In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.

GINGER LEMONADE

Steps:

• Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.
• Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.

GINGER LEMONADE

Steps:

• In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
• Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
• Serve over ice, and garnish with lemon slices.

FUNKY FERMENTED GINGER LEMONADE

Steps:

• You must sterilise your jars before you start and you will need to check your ferment every day for four to five days.
• Juice the lemons and pour the juice through a sieve. Combine the lemon juice, ginger, whey and sugar in a 3-litre sterilised jar and top up with mineral water, leaving 2.5cm at the top of the jar. Give it a good shake and leave it at room temperature for two days, releasing gas as you need to by releasing then refastening the lid.
• After this time, decant it into glass bottles, adding a little of the ½ tbsp sugar to each. Seal and ferment for a further two to three days (burping every day) until you see bubbles. Put in the fridge to stop any further fermentation. Will keep in the fridge for a week.

FRESH MINT AND GINGER LEMONADE

Steps:

• Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.