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.
- 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)
- ½ cup (125ml) vodka (optional)
- Ice for serving
- Sliced lemons and mint sprigs for garnish (optional)
- 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.