I love fresh ginger. I also love lemonade, so combining the two is a match made in heaven for me. Just adding a small amount of ginger syrup to a glass of lemonade takes the summer staple to new heights of refreshment and delivers a great kick to the taste buds that is sure to please.
I start by making a simple syrup of fresh ginger and sugar. Once the syrup has simmered for about 45 minutes it is ready to add to a cold glass of lemonade. This syrup packs a pretty potent punch, so it doesn’t take much to give your lemonade that extra zing. My husband and I prefer different levels of ginger so I store the syrup separately– this way we can add as much or as little as we’d like to our lemonade. That said, you can absolutely make a full pitcher once you have figured out the ratio you enjoy. If making an entire pitcher, be sure to stir it each time before serving, as the syrup can settle on the bottom.
This ginger syrup is extremely versatile so if lemonade isn’t your favorite it can be added to your favorite hot tea for a spicy zing. With ginger’s excellent anti-inflammatory properties, I have also used the syrup as a standalone tea, omitting the sugar by half or even altogether.
Speaking of sugar, my recipe has a 2:1 ratio of water to sugar, which admittedly is a lot. So, if you are avoiding or limiting your sugar intake, feel free to adjust the amount to your specific needs.
Whichever way you use it, this ginger syrup is both versatile and delicious — play around with the recipe to find your favorite consistency and strength.
Made the recipe? Make changes to it? Let me know in the comments section — I welcome new ideas 🙂
–1 “hand” ginger root, peeled and sliced into thin, lengthwise strips
–4 Cups water
–2 Cups sugar
Bring water to a boil in large pot. Once boiling add sugar, stirring until dissolved. Add ginger, reduce heat to medium and simmer for 45 minutes.
Strain syrup to remove the ginger (keep the ginger strips–you can use them to make a 2nd batch of syrup or cut them up and add to a stir fry.)
Can be used right away or stored in fridge for later use.
If saving the strips, place in airtight container or Ziploc bag–use within a week.
–1 Cup lemon juice
–1 Cup sugar
Combine juice and sugar into 2 Quart pitcher. Fill pitcher with cold water and stir well.
For every cup of lemonade add 1/4 cup of syrup
Pour over ice and enjoy!
This ratio is moderately potent, so adjust according to your liking 🙂