Pure Gingerade Recipe

Prepare ginger infusion

Combine 6 cups filtered water and 3 oz peeled, thinly sliced fresh ginger in a medium saucepan.

Bring water and ginger to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, uncovered, for 10–15 minutes to extract a bright, spicy ginger flavor. For a milder ginger note simmer for 8–10 minutes; for stronger, simmer up to 20 minutes.

Remove from heat and let the ginger steep in the hot water another 10 minutes for maximum flavor extraction.

Strain the ginger infusion through a fine-mesh sieve or cheesecloth into a heatproof pitcher, pressing on the solids to recover as much liquid as possible. Discard (or reserve) the used ginger slices.

While the infusion is still warm (but not piping hot), stir in 1 cup fresh lemon juice and 1 tablespoon agave nectar until the agave fully dissolves. Taste and adjust sweetness: add up to 1 more tablespoon agave if you prefer sweeter.

Add 1 teaspoon cayenne pepper and whisk until evenly distributed. Start with 1/2 teaspoon if you prefer very mild heat; remember cayenne becomes more pronounced as it chills. Taste and adjust cayenne cautiously.

Cool the mixture to room temperature, then refrigerate until chilled, at least 1 hour. If you need it sooner, place the pitcher in an ice bath and stir occasionally until cool.

When ready to serve, fill glasses with ice (about 1 cup total for serving the batch). Pour the chilled gingerade over ice, stir, and garnish each glass with a lemon slice and 2 fresh mint leaves if using.

Adjust final flavor at service: if too tart, stir in more agave (1 tsp at a time); if too mellow, add a squeeze of lemon. Serve cold. Keeps covered in the refrigerator for up to 4 days; shake/stir before serving as sediment may settle.