Cinnamon Free Iced Ginger Lemonade
There is something deeply refreshing about a cold, homemade lemonade that actually has some backbone to it, and the ginger syrup here delivers exactly that. Fresh ginger is simmered low and slow 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 bright, zingy drink with a warm, spicy undertone that comes entirely from real ginger root — no spice blends, no shortcuts, nothing hiding in the mix. For anyone navigating a sensitivity to cinnamon, that kind of ingredient transparency is genuinely hard to find in a flavored drink, especially one with this much personality. Squeezing your own lemons keeps everything honest, and the honey adds a rounded sweetness that plays beautifully against the tartness. A handful of ice, a sprig of mint, and a thin lemon wheel on the rim and this goes from weekday refreshment to something you'd proudly serve at a summer gathering.
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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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