Ginger Lemonade Recipes

Steps:

• In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
• Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
• Serve over ice, and garnish with lemon slices.

Steps:

• Mix sugar water and gingerroot in an 8 quart heavy pan.
• Heat to boiling, stirring occasionally. Remove from heat and cool 15 minutes. Remove gingerroot.
• Pour sugar mixture into a pitcher or large glass or plastic container.
• Stir in lemon juice and refrigerate at least on hour until chilled.
• Serve over ice garnished with lemon slices.
• I'm not sure of the number of servings. I've halved this and served it at tea attended by 9 and had plenty.
• Cooking time is chilling time.

Steps:

• Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.
• Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.

Steps:

• Combine the sugar, ginger and 2 cups water in a small pot. Heat over medium heat until the sugar dissolves and the water is hot. Set aside to cool completely. Once cooled, remove the ginger slices.
• Combine the ginger syrup, lemon juice and 10 cups water in a large pitcher. Stir and then pour into glasses over ice.

Steps:

• Heat the sugar and 1 cup water in a small pot until the sugar has dissolved and the liquid just comes to a boil. Turn off the heat and add the ginger. Let cool, then strain the syrup into a large mason jar and discard the ginger. Add the lemon juice to the syrup and refrigerate until ready to use.
• Fill 4 large glasses with ice, pour 1/4 cup of the syrup into each glass and top up with some club soda. Add a slice of lemon to each glass and serve.

Steps:

• Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.
• Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.

Steps:

• Mix the 1/2 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
• Add the sugar and the lime juice to this. Stir well till all the sugar dissolves.
• Adjust the sugar if you need to. Pour it into bottles and refrigerate.
• To serve, add a teaspoonful of this concentrate to each cup of chilled water or Sprite and mix well.
• Serve over ice in a goblet garnished with a mint leaf.

Steps:

• Bring 1 cup water, honey, sugar, and ginger to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil 5 minutes. Cool. Strain syrup into pitcher. Mix in lemon juice and remaining 2 cups water. Fill pitcher with ice. Let stand 5 minutes. Fill 4 to 6 tall glasses with ice; add lemonade.

Steps:

• In a small saucepan stir together ginger, sugar, and 1 cup of water, bring to a boil, then set aside and let cool completly.
• Strain the ginger simple syrup into a pitcher and discard ginger, stir in lemon juice and 4 cups of water. Chill before serving.

Steps:

• You must sterilise your jars before you start and you will need to check your ferment every day for four to five days.
• Juice the lemons and pour the juice through a sieve. Combine the lemon juice, ginger, whey and sugar in a 3-litre sterilised jar and top up with mineral water, leaving 2.5cm at the top of the jar. Give it a good shake and leave it at room temperature for two days, releasing gas as you need to by releasing then refastening the lid.
• After this time, decant it into glass bottles, adding a little of the ½ tbsp sugar to each. Seal and ferment for a further two to three days (burping every day) until you see bubbles. Put in the fridge to stop any further fermentation. Will keep in the fridge for a week.

Steps:

• Combine all ingredients and serve over ice. To make simple syrup, combine one part water to one part sugar in sauce pan and heat, stirring constantly, until sugar is dissolved.

Steps:

• In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.

Steps:

• Boil 1 cup water with sugar, rock salt, ginger, and cumin to make a simple syrup.
• Add remaining water and lemon juice.
• Chill to ice cold.
• Pour over ice or blend with ice.

Steps:

• Combine chopped mint, ginger and honey in medium bowl; add boiling water and allow to steep for 30-40 minutes; strain into 4-cup glass measuring cup, pressing on solids to extract liquid; add lemon juice and enough cold water to measure 4 cups total.
• Fill glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.
• Note: If you like to 'tipple' (I know I do:-)), spike this with some vodka!!!