Brazil Nut Free Garden Lemon Ginger Cooler
This bright, garden-fresh drink is the kind of thing you want in your hand on a warm afternoon — zingy with fresh lemon, cooling from cucumber and mint, and gently spiced with real ginger. The homemade maple-ginger syrup is the secret weapon here: a quick simmer pulls out deep, fragrant heat from the ginger before it gets strained into a silky, golden base. No artificial flavors, no mystery additives — just clean, whole ingredients you can actually see and smell. Muddling the cucumber and mint together in the pitcher releases just enough of their oils to make every sip feel genuinely refreshing without turning the drink cloudy or bitter. A splash of chilled sparkling water right before serving keeps things lively and effervescent in the glass. It's naturally free from tree nuts of any kind, so you can serve it to a crowd without a second thought about what's in it. Dress it up with a lemon wheel and a sprig of mint, and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the ginger simple syrup
- ½ cup water
- ½ cup maple syrup
- 2 tbsp fresh ginger, peeled and thinly sliced
For the cooler
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- ½ medium english cucumber, thinly sliced
- ¼ cup fresh mint leaves, lightly packed
- 2 cups cold water
- 2 cups sparkling water, chilled
For serving
- 2 cups ice cubes
- 4 lemon slices (optional)
- 4 fresh mint sprigs (optional)
Instructions
- 1
Combine the 1/2 cup water, maple syrup, and sliced ginger in a small saucepan over medium heat, stirring until the maple syrup dissolves. Bring to a gentle simmer and cook for 3 minutes, until the syrup is fragrant and the ginger has softened slightly.
- 2
Remove the saucepan from the heat and let the ginger syrup steep for 15 minutes, until the ginger flavor is pronounced. Strain through a fine-mesh strainer into a small bowl or measuring cup, pressing the ginger slices to extract as much liquid as possible; discard the solids.
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