Paleo Iced Ginger Lemonade
There is something deeply refreshing about a glass of lemonade made entirely from scratch, and this version takes things up a notch with a fragrant homemade ginger syrup. Sweetened with honey instead of refined sugar, it checks every box for grain-free, whole-food eating without sacrificing a single drop of flavor. The syrup comes together quickly on the stovetop — fresh ginger steeps in warm honey water until the whole kitchen smells incredible — then gets strained and combined with a generous pour of real lemon juice. The result is bright, zingy, and just a little spicy in the best possible way. It's the kind of drink that feels fancy enough for a dinner party but is honestly simple enough to make on a random Tuesday afternoon. Garnish with a sprig of fresh mint and a lemon slice, and you've got something that looks as good as it tastes.
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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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