Pregnancy Friendly Garden Lemon Ginger Cooler
Crisp, bright, and genuinely refreshing, this garden-inspired drink is exactly what you want when plain water feels boring but you're being thoughtful about what goes into your glass. Fresh lemon juice, muddled cucumber, and fragrant mint come together in a way that feels almost spa-like, while a homemade ginger simple syrup made with maple syrup adds warmth and depth without any artificial sweeteners or mystery additives. Ginger has long been a go-to for easing nausea, and using fresh sliced ginger steeped right into the syrup means you're getting real flavor and real benefits — not a synthetic version of either. Because everything here is made from scratch, you know exactly what's in your glass, which is a genuinely big deal when you're paying close attention to ingredients. The combination of still and sparkling water keeps it lively without being overly fizzy, and the muddled cucumber and mint make it feel like something you'd order at a nice restaurant. It's easy enough to batch ahead and keep in the fridge, so you always have something delicious and thoughtfully made within reach.
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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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