Peel the ginger root and finely grate it using a microplane or the small side of a box grater. Measure approximately 3 oz (about 3/4 to 1 cup grated) to yield a strong ginger flavor.

Steep ginger

Place the grated ginger in a heatproof bowl or small saucepan. Pour 1 cup hot water over the ginger, stir, and cover. Let steep for 15 minutes to extract the ginger oils and flavor.

Strain concentrate

After steeping, press the ginger solids through a fine-mesh sieve or cheesecloth into a measuring cup or bowl to extract as much liquid as possible. Discard or reserve the solids for another use (like baking). You should have roughly 3/4 to 1 cup of ginger-infused liquid (concentrate).

Make Lemonade

Sweeten

In a pitcher, combine the granulated sugar with the warm ginger concentrate and stir until sugar dissolves completely. If using honey or maple syrup instead, add 2 tsp now and stir to combine; you may reduce granulated sugar by 1–2 tbs if using a liquid sweetener.

Combine liquids

Add the freshly squeezed lemon juice and 6 cups cold water to the pitcher with the ginger-sugar mixture. Stir thoroughly and taste.

Adjust balance

If the lemonade is too strong, add additional cold water 1/4 cup at a time. If not sweet enough, dissolve up to 1–2 additional tablespoons sugar (or extra honey) in a small amount of warm water and add. For more ginger bite, stir in 1–2 tablespoons of the reserved concentrated ginger liquid.

Chill and Serve

Cool

Refrigerate the lemonade for at least 30 minutes to let flavors meld. Alternatively, serve immediately over ice for a quick cold drink.

Serve options

Fill glasses with ice cubes. Pour lemonade into each glass, leaving room if you want to top with sparkling water for fizz (about 2–3 oz per glass). Garnish with lemon slices and mint sprigs. Stir gently before drinking.

Storage

Store leftover lemonade covered in the refrigerator for up to 3 days. If separation occurs, stir or gently shake before serving.