Cashew Free Iced Ginger Lemonade
There is something deeply refreshing about a glass of lemonade made entirely from scratch, and this ginger-spiked version takes the classic to a whole new level. A homemade honey-ginger syrup is the secret here — fresh ginger is gently simmered with honey and water until the syrup turns fragrant and bold, then strained clean before it ever meets the lemon juice. The result is a drink with real depth: bright citrus up front, a warm gingery kick in the middle, and a natural sweetness that feels a little more interesting than plain sugar. Every single ingredient in this recipe is straightforward and whole, so there is absolutely no need to scan labels or worry about hidden nut-based additives sneaking in. Squeeze your lemons, steep your ginger, and pour it over ice — it is that simple. A few mint sprigs and lemon slices on top make it look like something you'd pay too much for at a café, but you made it at home in under thirty minutes.
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Learn more →Ingredients
4 servings
For the ginger syrup
- ½ cup honey
- ½ cup water
- 2 oz fresh ginger, peeled and thinly sliced (about ⅓ cup)
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups cold water
- 2 cups ice cubes
For serving
- 4 thin lemon slices (optional)
- 4 sprigs fresh mint (optional)
Instructions
- 1
Combine the honey, 1/2 cup water, and sliced ginger in a small saucepan over medium heat, stirring until the honey dissolves completely, about 2 minutes.
- 2
Bring the mixture to a gentle simmer and cook for 5 minutes, until the syrup is fragrant and the ginger flavor is pronounced. Remove from heat and let steep for 20 minutes.
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