Having really enjoyed drinking roasted strawberry and basil lemonade in a lovely sunny garden the other weekend, I did feel a little like I’d cheated, having bought the lemonade and just adding the roasted strawberry and basil syrup. I vowed to soon make proper homemade lemonade, using honey instead of refined sugar. A few days later Love & Olive Oil posted a recipe for Ginger Lemonade and a plan was hatched; come rain or shine, I would be making lemonade at the weekend, and that is exactly what I did.
- 7 cups of filtered water
- 1 cup of honey
- 3 inch piece of fresh ginger, peeled and roughly chopped
- The juice of 6-8 lemons
- Add 1 cup of the water to a saucepan along with the honey and chopped ginger.
- On a medium-high heat, bring to a boil and let it simmer for 5 minutes.
- Remove from the heat and leave it to steep for half an hour.
- Transfer the contents of the pan to an air tight container or jar and allow to cool completely in a refrigerator.
- In a large jug, come the ginger syrup mixture with the lemon juice and remaining 6 cups of water.
- Stir well and serve, preferably over ice.