Golden Lemonade

Makes 2 servings

ingredients : ginger syrup

12 ounces cane sugar

12 ounces ginger juice

ingredients : lemonade

20 ounces (2 1/2 cups) water 

4 ounces (1/2 cup) ginger syrup

4 ounces (1/2 cup) lemon juice

1 teaspoon ground turmeric 

Lemon wheel or candied ginger for garnish 

instructions : ginger syrup

Purée whole ginger pieces with skin on.

Strain the puréed ginger through a fine mesh strainer. To get the most amount of juice, use the back of a spoon to push the puree through the strainer. Keep leftover ginger pulp in the fridge to be used for cooking! 

Put sugar and ginger juice in an air tight container (ex: quart container). Shake it vigorously until blended every 10 to 15 minutes for 1 to 2 hours. Feel free to do it more often and longer if necessary because this is how the syrup is bonded. (Note: this syrup is not heated or boiled.)

Store in refrigerator and shake before usage.

instructions : lemonade

Measure each ingredient and put them in the shaker with ice. Shake till shaker feels icy. Give a quick taste to see if needs more or less ice/sugar/lemon juice.

No need to strain. Pour the lemonade into two tall glasses with the ice.

Garnish with lime wheel and/or candied ginger.

notes & variations

• Fresh squeezed citrus in shaken drinks is preferred.

• Want to make it a limeade? Switch out the lemons for limes.

• Not sure how to puree ginger? Roughly chop some ginger and put in blender, add some water and blend till smooth.

• Use left over ginger syrup in other drinks as an alternate sugar option. For example, in the morning make a tea with fresh squeezed lemon, ginger syrup, mint leaves, and hot water.

• Don’t like turmeric? Try moringa or hibiscus powder instead.

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