Ginger Lemonade Recipes

GINGER LEMONADE

Steps:

• Combine the sugar, ginger and 2 cups water in a small pot. Heat over medium heat until the sugar dissolves and the water is hot. Set aside to cool completely. Once cooled, remove the ginger slices.
• Combine the ginger syrup, lemon juice and 10 cups water in a large pitcher. Stir and then pour into glasses over ice.

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.

GINGER LEMONADE

Steps:

• Mix sugar, water and gingerroot in 8-quart Dutch oven. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Remove gingerroot.
• Pour sugar mixture into pitcher or large glass or plastic container. Stir in lemon juice. Refrigerate at least 1 hour until chilled.
• Serve lemonade over ice 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.

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-BERRY LEMONADE

Steps:

• In a large saucepan over high heat, combine sugar and ginger with 8 cups water. Bring to a boil, stirring occasionally until sugar dissolves. Boil for 15 minutes.
• Transfer from heat, and let cool for 15 minutes. Strain through a fine sieve, discarding solids, and refrigerate until well chilled.
• Set aside about a third of the berries for garnish. In a blender or food processor, process remaining berries until smooth. Strain puree through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible. Discard solids.
• In a pitcher, combine ginger syrup, strained berries and lemon juice. Serve over ice, garnished with reserved berries and lemon slices.

GINGER LEMONADE

Steps:

• Mix sugar water and gingerroot in an 8 quart heavy pan.
• Heat to boiling, stirring occasionally. Remove from heat and cool 15 minutes. Remove gingerroot.
• Pour sugar mixture into a pitcher or large glass or plastic container.
• Stir in lemon juice and refrigerate at least on hour until chilled.
• Serve over ice garnished with lemon slices.
• I'm not sure of the number of servings. I've halved this and served it at tea attended by 9 and had plenty.
• Cooking time is chilling time.