Ginger Lemonade Recipe

Prepare ginger

Wash and peel the fresh ginger root. Using a fine grater or microplane, grate the ginger until you have approximately 3–4 tablespoons of grated ginger (about 4 oz whole root before grating).

Combine grated ginger, 1 cup granulated sugar, and 1 cup water in a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once it simmers, reduce heat to low and cook for 8–10 minutes to infuse the ginger flavor.

Remove the saucepan from heat and let the syrup steep for another 10 minutes for a stronger ginger flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. Allow syrup to cool to room temperature, then refrigerate until cold. This yields roughly 1 to 1 1/4 cups ginger syrup.

Juice fresh lemons until you have 1 cup (about 4–6 lemons depending on size and juiciness). Strain seeds and excess pulp if desired for a smoother lemonade.

In a large pitcher, combine 1 cup fresh lemon juice, 4 cups cold water, and 3/4 cup chilled ginger syrup. Stir well and taste.

Adjust sweetness or intensity: if too strong, add additional cold water; if not sweet enough, add up to 2 tablespoons more syrup (or sugar dissolved in a little warm water). If not gingery enough, add up to 1–2 tablespoons more ginger syrup.

Add 2 cups of ice to the pitcher or to individual glasses. Pour the lemonade over ice and stir to chill thoroughly.

Garnish with lemon slices and optional mint sprigs. Serve immediately chilled.