Zingy fresh lemonade enhanced by the subtlest ginger and mint. Super fast and so delicious!
The other week I headed back to my university town to visit friends before they went on their year abroad. We had lunch at one of my absolute favourite tea room/cafes ever – they serve tea grown in Britain!! But as it was so hot and sunny, I decided to sample their homemade lemonade which had added ginger written on the menu with it.
I wasn’t sure whether to expect something super healthy tasting like lemon and ginger tea or the freshness I was craving, and I was very pleasantly surprised! The ginger itself isn’t noticeable but it really brings out the fresh lemons to make for the perfect lemonade.
I’ve been on a bit of a lemonade hype after trying watermelon lemonade (my favourite thing EVER) at a local steam fayre about a month ago, so after I found another delicious fresh lemonade I had to try it for myself. I’ve added a little ginger to my recipe too, not so much that you taste it but enough to bring out the lemony sweet flavours and I hope you like it! It’s very easy and quick to make, perfect for your bank holiday get togethers!
I did a lot of lemonade recipe browsing before I settled on how to make mine. Some called for chucking lemons and water in a blender, blitzing and voila whilst others required a bit of heating. I’ve opted for the latter because I think it will create a more consistent lemonade and almost everyone will have the equipment to make it (just a saucepan, scales, jug, and juicer!) My recipe is adapted from this one. The beauty of it is that my recipe works as a ratio, so as long as you have equal amounts of lemon juice, sugar, and water for the syrup, and top up with water in proportion, it’s going to work! Not all lemons have the same amount of juice after all.
This makes about 1l of fresh homemade lemonade.
150ml of water
150g of granulated sugar
1/4 teaspoon fresh crushed ginger (most supermarkets sell it in refrigerated tubes for about £1 if you can’t find fresh ginger whole)
Juice of 4 lemons, roughly 150ml
Top up with 600ml water
Heat together the water and sugar very gently to form a syrup. You don’t want it to change colour, you’ll know the syrup is done when you can’t see any granules left in the liquid. This will mean the added sugar is blended into the final lemonade and doesn’t separate later and sink to the bottom.
Add the juice of four lemons to the syrup and then either add chopped ginger pieces to infuse or whisk in the crushed ginger. Let it infuse for a while to taste (the longer you leave it, the more prominent the ginger) and then top up with cold water and chill in the fridge. Serve with a slice of lemon and a sprig of fresh mint.
This lemonade would go brilliantly with my Eton Mess Cake which is also full of fresh, summery flavours or served at a picnic with this classic focaccia.
Happy summer bank holiday everyone! See you for the next #Sweet Tuesday!
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Happy baking and thank you for reading,