Rice Free Iced Ginger Lemonade
Fresh ginger and real lemon juice make this a seriously vibrant drink — bright, a little spicy, and just sweet enough from a honey-based syrup that you simmer right on the stovetop. The syrup steeps for a full twenty minutes, which gives the ginger time to really open up and infuse every drop with that warm, zingy heat. Lemonade is one of those drinks that sounds simple but often hides surprising additives or thickeners in store-bought versions — making it from scratch here means you know exactly what's going in the glass. Squeezing your own lemons and straining the syrup through a fine-mesh sieve keeps everything clean and fresh-tasting, with no shortcuts that compromise the flavor. A handful of ice, a few lemon slices, and a sprig of mint turn it into something that looks as good as it tastes. It's the kind of drink you'll want to keep a pitcher of in the fridge all week.
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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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