Ginger Lemonade – Tart lemons and spicy ginger, lightly sweetened and served over crushed ice. The perfect beverage that will quickly quench your thirst on a hot summer day.
I love ginger, the smell, the taste, it’s amazing stuff.
For the longest time I didn’t know that ginger was used in anything other than ginger snaps and ginger ale. As I got
older wiser, I learned that there is so much more to this creepy looking root than meets the eye.
Of course everyone knows that it is used a lot in Japanese cooking, like pickled ginger, yum! But, did you know that it’s used a lot in American cooking as well? Besides ginger snaps and ginger ale, it’s used in many different recipes, like carrot cake or citrus ginger tilapia, google “ginger recipes” you’ll see what I mean.
I recently learned a new way to use ginger. Buffalo Wild Wings had a ginger lemonade on the menu and since I love ginger so much I had to try it and I’m so glad I did. I’m hooked, addicted, obsessed and dependent on the stuff so I figured out how to make it myself so that I could have it whenever I wanted. Try it, you’ll see what I mean.
Ginger Root: Ginger has a spicy, woody flavor and adds a really amazing flavor to the lemonade. When choosing the ginger look for firm, light brown, thin skinned pieces, these have the best flavor. To peel it you can use a potato peeler but using the thin edge of a spoon and scraping the skin away works best because it doesn’t waste the ginger.
Lemon: When choosing lemons, look for ones that are firm, have a deep yellow color and have a fine texture. You also want lemons that are heavy and have a thin skin, they have more juice.
Single-Serve Ginger Lemonade
- 2 cups water
- 2 cups sugar
- 8 ounces ginger peeled and sliced
- 1 lemon
- 1 cup crushed ice
- 3 tablespoons ginger syrup
- Bring water and sugar to a boil, add ginger and boil an additional 3 minutes.
- Cover, remove from heat and let ginger steep for 30 minutes.
- Store up to 2 weeks in an air tight container.
- Slice lemon in half and squeeze the juice from both halves into an 18 ounce glass.
- Stir in ginger syrup. Add half of the lemon peel and ice to the glass then top off with cold water.
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