Sparkling Honey Lemon Gingerade Recipes
SPARKLING GINGER LEMONADE
Chill out with this delightful ginger lemonade perfect for springtime bridal showers or hot summer days on the deck. It's a quick fix you'll stir up time after time. -Jodi Blubaugh, Eagle Mountain, Utah
Provided by Taste of Home
Time 20m
Yield 5 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 217 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 0 fiber), Protein 0 protein.
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.
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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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