Ginger Simple Syrup For Hot Honey Lemonade Recipes
HONEY-GINGER LEMONADE
Provided by Nancy Fuller
Categories beverage
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
HOT HONEY LEMONADE WITH GINGER
Hot water is just the right medium for balancing the soothing sweetness of old-fashioned honey-drop candies with the tingle of fresh lemon juice and ginger syrup.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- Pour 2 tablespoons simple syrup in each of four heatproof glasses or mugs. Add 1 tablespoon lemon juice, 1 teaspoon honey, and 3/4 cup boiling water to each; stir until honey dissolves.
- Stick 3 cloves into each lemon wedge; drop a wedge and 3 candies into each drink. Serve immediately.
GINGER SIMPLE SYRUP RECIPE
Ginger simple syrup is a popular-and easy-drink sweetener that adds a little spice to a variety of cocktail, tea, and coffee recipes.
Provided by Colleen Graham
Categories Beverage Ingredient
Time 1h25m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a saucepan on medium heat, combine the sugar and water.
- Stir constantly until the sugar is dissolved.
- Add the ginger and continue to heat, bringing the syrup to a light boil.
- Cover, reduce heat, and allow to simmer for about 15 minutes.
- Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.
- Strain out the ginger and bottle under a tight seal.
- Mix into your favorite drinks and enjoy!
Nutrition Facts : Calories 53 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 13 g, Fat 0 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
GINGER SIMPLE SYRUP FOR HOT HONEY LEMONADE
Use this Ginger Simple Syrup for Hot Honey Lemonade.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3/4 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.
GINGER-HONEY LEMONADE
Categories Fruit Juice Non-Alcoholic Ginger Lemon Summer Honey Simmer Bon Appétit Drink
Yield Serves 4 to 6
Number Of Ingredients 6
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.
GINGER LEMONADE
What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!
Provided by Jennifer Madigan
Categories Drinks Recipes Lemonade Recipes
Time 1h25m
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 35.6 g, Fiber 0.7 g, Protein 0.3 g, Sodium 6.7 mg, Sugar 31.2 g
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- Place the honey and water in a medium saucepan, bring to a simmer stirring until honey is completely dissolved. Turn off heat, add the freshly grated ginger. Cover and let steep for 30 minutes.
- Strain syrup thorough a fine mesh sieve, pressing hard on the ginger pulp discarding the solids. Pour into a bottle or jar, and 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 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, gin, apple cider vinegar, coconut water, coconut water kefir or pineapple juice now as well if using. Refrigerate until ready to serve (or pour into popsicle mold or churn in ice cream maker.)
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- In a medium saucepan, combine the sugar, water, and ginger. Bring to a low boil over medium heat, stirring to dissolve the sugar completely. Simmer for 30 minutes, uncovered, stirring occasionally.
- Strain the syrup through a fine mesh sieve, pressing on the ginger to extract as much liquid as possible. Discard the solids.
- To use: add 1 to 2 tablespoons syrup or more to taste to favorite beverages and cocktails. It is delicious in lemonade, ice tea, and simply added to soda water.
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- Prepare your ginger. You can peel the ginger or wash thoroughly and trim the ‘armpit’ sections off as dirt tends to hide in these nooks and crannies.
- Cut ginger into 1-2″ sized chunks and add to a food processor. Run for 25-30 seconds until all ginger pieces are finely diced. You can dice by hand if you don’t have a food processor.
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- Add the ginger to a pan with the filtered water and bring to a boil, then reduce the heat and simmer for around five minutes. * (* For a more concentrated flavor, you can use crushed or grated ginger).
- When ready, leave the ginger water to cool completely before moving on to the next step. When it is lukewarm, add the sweetener of your choice and mix well. It's easier adding it to the mixture when slightly warm, however many people prefer not to add honey to hot water, so I suggest leaving it till 'warm.'
- Prepare the lemon juice by juicing the lemons. You can use a juicer for this, if you have one, or do this manually. I microwave my lemons for between 10-30 seconds to help the lemons release their juices, roll the lemons across the center a few times before cutting in half, and then squeeze as usual. This helps to get out as much of the lemon juice as possible AND makes the process faster.
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