Windy Road Ginger Lemonade Recipes

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.

HONEY-GINGER LEMONADE

Steps:

• Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.
• Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.

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.

HOT GINGER LEMONADE

Steps:

• In a medium-size saucepan, bring water to a boil.
• Remove from heat.
• Add honey, juice, and ginger and stir gently for several minutes.
• Pour into mugs and serve immediately.

GINGER LEMONADE

Steps:

• Combine all ingredients and serve over ice. To make simple syrup, combine one part water to one part sugar in sauce pan and heat, stirring constantly, until sugar is dissolved.

GINGER LEMONADE

Steps:

• Mix the 1/2 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
• Add the sugar and the lime juice to this. Stir well till all the sugar dissolves.
• Adjust the sugar if you need to. Pour it into bottles and refrigerate.
• To serve, add a teaspoonful of this concentrate to each cup of chilled water or Sprite and mix well.
• Serve over ice in a goblet garnished with a mint leaf.

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.

STRAWBERRY GINGER LEMONADE

Steps:

• Grate your preferred amount of ground ginger. (I used about a teaspoon and 1/2).
• Put your grated ginger in a tea filter/strainer and Boil about 1/4 of a glass of water.
• Once your water is boiled, place tea filter/strainer with ginger in it into a mug. Pour water in so it just covers the top of the ginger.
• Steep for about 10 minutes. While ginger is steeping, pour about a 1/2 a glassful of (strawberry) lemonade.
• When the ginger is done steeping, cool the ginger mixture down to room temperature by either putting it in the freezer or refrigerator.
• When ginger is to room temperature, pour into the strawberry lemonade and mix. Cool to room temperature and serve!

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.