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
Serves: About one cup of ginger-lemon flavored syrup
  • ½ cup sugar
  • ½ cup water
  • 2-in piece fresh ginger, peeled and sliced thinly
  • ½ cup fresh lemon juice
  • Sparkling water
  1. In a saucepan, combine sugar, water, and ginger. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
  2. Remove from heat and let the mixture cool to room temperature.
  3. Stir in lemon juice.
  4. 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.
  5. To serve, mix syrup (depends on how tart/strong you like your lemonade) with ice cubes and sparkling water.



  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.