Ginger Lemonade
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Why did I not think of this sooner? I drink a lot of ginger tea. It’s one of my favorite flavors to use in my meals. And of course, I already have a huge variety of lemonade flavors on this site. I just can’t believe I didn’t put the two together before now. You can adjust the amount of ginger (or lemon, for that matter) to taste and use additional flavors like rosemary, mint, or cucumber according to your preferences. I love a little bit of an earthy, herby splash in my lemonade, but your mileage may vary. I hope this helps you stay refreshed this summer!
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Ginger Lemonade
Ingredients
- 3 ounces ginger peeled and grated
- 3/4 cup water boiling
- 1/3 cup honey
- 1 sprig fresh rosemary
- 5 cups water cold
- 1/2 cup lemon juice fresh
Instructions
- Combine the ginger, 3/4 cup water, honey, and rosemary in a small saucepan and bring to a light boil.
- Cook, stirring constantly, until thick, about 10 minutes.
- Let cool, then strain the liquid into a pitcher (discarding the ginger and rosemary left behind).
- Add the remaining 5 cups water and lemon juice, then serve cold.
So funny! Your one sentence explanation was my thought exactly.. how come I haven’t thought of this?! Brilliant woman!
Lol! I hope you enjoy!
This looks delish! I’ve been drinking my lemon water straight up like a boring person. Will have to give this a go.
Enjoy!!!
Is that really the right amount of ginger? 3 ounces is equivalent to almost 2 cups of grated ginger!
I don’t think I get nearly that much out of my ginger knobs, but a 3-ounce piece is what I use (I don’t measure it, just grate it straight into the pan). You’re making a highly-concentrated syrup to use in the lemonade so the amount should feel a bit excessive.