Sparkling Honey Lemon Gingerade

Sparkling Honey Lemon Gingerade
Sparkling Honey Lemon Gingerade | http://saltandwind.com Tell me, how do you survive the turbulence of life? No matter how hectic it is when I’'m in the air, this Honey-Lemon Gingerade is the remedy when I'’m ...
Skill
Course
Cuisine
Ingredients
8
Hands-On Time
1 hour, 25 minutes
Total Time
15 minutes
Yield
8 cups
Servings
8 to 16
Season
Sparkling Honey Lemon Gingerade | http://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
8
Hands-On Time
1 hour, 25 minutes
Total Time
15 minutes
Yield
8 cups
Servings
8 to 16
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Sparkling Honey Lemon Gingerade | http://saltandwind.com

Tell me, how do you survive the turbulence of life? No matter how hectic it is when I’'m in the air, this Honey-Lemon Gingerade is the remedy when I'’m back home. There are versions of gingerade (aka ginger tea) in every culture that cooks with ginger, from places as far flung as Jamaica and Bali, so there are tons of ways to make it. But this is the method for perfection (if you ask me) because it makes for a gingerade with a bold, punchy flavor tamed by the honey and mint. My favorite part is that it'’s vacation in a cup -- one sip and you can almost feel the ocean breeze in your hair. 

Ingredients

  • 6 ounces ginger root
  • 9 medium lemons
  • 4 cups water
  • 1 cup ice water
  • 3/4 cup plus 2 tablespoons honey
  • 2 cups cold club soda
  • 1 bunch fresh mint
  • ice

    for serving (optional)

Instructions

Use the back of a teaspoon to peel the ginger then finely chop it. Place chopped ginger in a mini food processor and pulse until it's pulverized. Meanwhile, using a vegetable peeler, remove the lemon peel in strips, making sure to avoid the white pith. Juice all the lemons (you should have about 1 cup of juice).

Tip

Check out this pointer on how to peel ginger using a spoon.

Bring the 4 cups of water to a simmer in a medium saucepan over medium heat. Add the ginger and lemon peels and set aside off the heat to steep for 10 minutes.

Tip

This is about a medium amount of spiciness, but, if it's too hot for you, strain off the ginger as soon as it's done steeping. You want the flavors powerful because flavors are always more muted when cold.

Remove the liquid from the heat and transfer to a heatproof bowl. Add the 1 cup of ice water, the juice, and honey and stir to combine. Place it in the refrigerator until it is thoroughly chilled, about 45 minutes.

Once the mixture is cold, pass it through a fine mesh strainer to remove the ginger and lemon peel then discard them. Add the club soda to the strained gingerade and serve immediately. To make one gingerade, smack two sprigs of mint between your hands, drop in a glass then add ice (if using) and top with gingerade.

Tip

Once the gingerade is strained it can be stored in an airtight container in the fridge for up to 7 days.

Footnotes

Photo by Robin Jolin 

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http://saltandwind.com/recipes/87-sparkling-honey-lemon-gingerade-recipe

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