Saturday, April 17, 2010

Ginger-Zapped Lemonade

Ginger adds a novel note to this refreshing, tart lemonade.

In a saucepan, combine 1/2 cup water and 1/2 cup raw sugar; cook over medium-high heat for 5 minutes until the sugar dissolves, while stirring, then set aside.

Peel and grate 2 tablespoons of fresh ginger. Place the ginger on a double layer of cheesecloth, and gather the edges of the cheesecloth so you can tie it up securely.

Place the cheesecloth bag in a large pitcher. Add 3/4 cup fresh-squeezed lemon juice (about 4 lemons), along with the sugar mixture and 2 and 1/2 cups water (I used filtered water, but regular type would work just as well). Stir well to combine.

Refrigerate the lemonade for about 2 hours, and then discard the cheesecloth bag. Return the rest of the lemonade to the fridge to chill until ready to serve!

1 cup is 110 calories.

ginger $1.08
lemons $3.16


Sara said...

Hey lady,

This looks amazing. I have been on the search for a perfect tangy-sweet lemonade. So hard to find, so I guess I'll make it myself!

I hope spring is treating you looks like you're cooking up lots of delicious things.

-Sara S.

R Starr Lemaitre said...

Thanks! I would say on the tangy-sweet scale, this lemonade was the perfect balance, so yes definitely give it a try! So glad to know you're reading the blog, and hope all else is well :)

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance