Ginger Lemonande

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.

Ginger Lemonade



  • 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


  1.  Add 1 cup of the water to a saucepan along with the honey and chopped ginger.
  2. On a medium-high heat, bring to a boil and let it simmer for 5 minutes.
  3. Remove from the heat and leave it to steep for half an hour.
  4. Transfer the contents of the pan to an air tight container or jar and allow to cool completely in a refrigerator.
  5. In a large jug, come the ginger syrup mixture with the lemon juice and remaining 6 cups of water.
  6. Stir well and serve, preferably over ice.



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