Sparkling Ginger Lemonade

I’ve been struggling with whether I should share this drink recipe with you at the start of November.  I mean, what is more befitting than a cup of hot cocoa or apple cider on a chilly, sweater-wearing day, right?  But then I’m thinking, this fizzy concoction really hits the spot as you’re indulging in all of those heavy, meat-centric, butter-laden comfort foods this time of the year!

Once you make a batch of this ginger-infused simple syrup, you can store it in the fridge and make yourself a glass whenever you want something cool and refreshing.  If you’re not in the mood for something icy cold, you can turn this into a hot lemon ginger tea.  Just mix a few spoonfuls of the syrup with hot water and it becomes the perfect remedy if you have a sore throat or are feeling a bit under the weather.  The warming and soothing effects of ginger do wonders for the body and soul.  I’ve also heard that you can whip up a cocktail in no time if you shake it up with some crushed ice, a handful of fresh mint, a splash of bourbon, and club soda to top it all off,  It’s a win-win situation, I promise you.

Sparkling Ginger Lemonade

Yields: About one cup of ginger-lemon flavored syrup

Ingredients

½ cup sugar

½ cup water

2-in piece fresh ginger, peeled and sliced thinly

½ cup fresh lemon juice

Sparkling water

In a saucepan, combine sugar, water, and ginger. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.

Remove from heat and let the mixture cool to room temperature.

Stir in lemon juice.

Pour the mixture through a sieve and store in a clean jar with a tight lid. Store in the fridge for up to one month.

To serve, mix syrup (depends on how tart/strong you like your lemonade) with ice cubes and sparkling water.

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Comments

  1. Sabytoes says

    Tastes amazing!!! i am totally going to make this more often. THANK YOU SOOOOOO MUCH for this recipe its just amazing.

      • David says

        Hi! I really want to make this, but I had a question. I have ginger powder–would that work too? About how much ginger powder would measure out to the amount of fresh ginger you use? Thanks!

        • Karen says

          I’ve never substituted with ginger powder but it might work (although the flavor of ground ginger is a bit different from fresh ginger). The recipe calls for a 2-inch piece of ginger, so you should use about 1/2 tsp ground ginger, more or less depending on your taste. If you do try it, let me know how it turns out!

    • Karen says

      Definitely! You can use coconut palm sugar, turbinado sugar, Splenda, and even agave syrup. You may have to adjust the amount of sugar though.

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