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.
Cost:
ginger $1.08
lemons $3.16
2 comments:
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 well...it looks like you're cooking up lots of delicious things.
-Sara S.
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 :)
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