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.
for serving (optional)
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).
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.
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.
Once the gingerade is strained it can be stored in an airtight container in the fridge for up to 7 days.
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Photo by Robin Jolin