A wonderfully refreshing summer drink that can be served both virgin, and with a slight kick.
Text And Photo By Sylvie Shirazi
A cool glass of honey ginger lemonade seems just right on one of those lovely, long, lazy summer days outside. And why not start with Memorial Day Weekend? It starts with simple syrup made from equal parts water and honey, heated briefly to dissolve. Into that goes the “zing,” a few ounces of grated ginger, and it’s left to infuse. 
Once the syrup is made, the lemonade is almost ready to pour. The syrup is strained, cooled and mixed with fresh lemon juice, cold water, and ice cubes. Add a little vodka for extra kick, and this sweet and spicy lemonade transforms into a light cocktail.
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Honey Ginger Lemonade
- Total Time: 1 hour 45 minutes
- Yield: 4 to 6 1x
Description
A refreshing slightly spicy lemonade
Ingredients
For the honey ginger syrup:
- 1 cup (250ml) honey (I use wildflower honey)
- 1 cup (250ml) water (filtered or spring)
- 4oz (115g) fresh ginger root, peeled and finely grated (I use a microplane zester)
For the lemonade:
- 1 cup (250ml) fresh squeezed lemon juice, strained (about 5 large lemons)
- 3 cups (750ml) cold filtered or spring water (flat or sparkling)
- 1/2 cup (125ml) vodka (optional)
- Ice for serving
- Sliced lemons and mint sprigs for garnish (optional)
Instructions
- Place the honey and water in a medium saucepan, bring to a boil and simmer until honey is completely dissolved.
- Turn off heat and add the freshly grated ginger and any juices. Cover and let steep for 30 minutes.
- Strain syrup thorough a fine mesh sieve into a bowl, pressing hard on the ginger pulp and then discarding the solids.
- Pour into a bottle or jar, let cool completely and then chill until cold, about 1 hour. The syrup will keep in your refrigerator for up to two weeks.
- Add the freshly squeezed lemon juice and the honey ginger syrup to a large pitcher.
- Add 3 cups of cold water (more or less depending on how strong you like your lemonade). If you are using sparkling water don’t add it until you are ready to serve so that it doesn’t lose its fizz. Add the vodka now as well if using. Refrigerate until ready to serve.
- Pour lemonade over ice filled glasses, top with a slice of lemon, and garnish with a sprig of mint.
Notes
- You can also steep the syrup with mint or basil in the hot syrup for a different variation.
- The honey ginger syrup is also great for sweetening iced tea and other beverages.
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
Can I make the honey ginger syrup in advance?
Yes — after steeping the grated ginger in the hot honey syrup for 30 minutes and straining it, the syrup keeps in the refrigerator for up to two weeks. The article also notes the syrup is useful for sweetening iced tea and other beverages beyond this lemonade.
If I’m using sparkling water, when should I add it?
The recipe instructs you not to add sparkling water until you’re ready to serve, so it doesn’t lose its fizz. Still water can be added to the pitcher with the lemon juice and syrup in advance; substitute the 3 cups of cold water with sparkling water at the last moment.
How do I make this into a cocktail?
Add ½ cup of vodka to the pitcher along with the lemon juice, honey ginger syrup, and cold water — the recipe lists it as an optional ingredient that “transforms” the lemonade into a light cocktail. Add it before refrigerating so the flavors meld.
I’m going to follow your lead and honey the next time I make clove/ginger syrup that I use to make ginger ale.
Thanks.
Hi Sylvie,
I didn’t realize you were also an HC contributor. Great seeing you here.
Your lemonade sounds so refreshing and delicious.
Fabulous photo!
Thanks Sarah!