Simple and Fresh Mint Ginger Lemonade
This mint ginger lemonade recipe is a year-round favorite. Fresh ginger, lemon, and mint create a zesty, hydrating drink for any occasion. Ready in 10 minutes!
Servings: 4 people
Calories: 76kcal
Equipment
- 1 grater or knife for ginger
- 1 pitcher 32 oz
Ingredients
- 4 lemons I had about ¾ juice from 4 lemons
- 1 inch ginger fresh
- ¼ cup agave syrup or maple syrup
- 4 cups water filtered
- ice cubes
- 1 bunch fresh mint leaves
Instructions
Make the ginger syrup
- Wash and peel the ginger (peeling is optional if you like a stronger flavor).
- Grate the ginger finely.
- In a small saucepan, combine the grated ginger, and 1 cup of water.
- Add the agave syrup and gently heat the mixture (no need to boil) to extract the ginger flavor. Stir occasionally until the sweetener fully dissolves.
- Remove from heat and let it cool for a few minutes.
- Strain the syrup to remove the ginger pieces.
Juice the lemons
- Roll the lemons on the counter to loosen the juice.
- Cut in half and squeeze with a juicer or reamer.
- Strain to remove seeds and excess pulp.
Mix the lemonade base
- In a pitcher, combine the ginger syrup, fresh lemon juice, and the remaining 3 cups of water.
- Add the washed fresh mint leaves to a pitcher, gently pressing them with a spoon to release their natural oils and flavor.
- Stir well and taste. Adjust sweetness or tartness by adding more sugar or lemon juice if needed.
Chill
- Refrigerate the lemonade for at least 1 hour so the flavors can meld.
Serve
- Stir again before pouring.
- Serve over ice and garnish with lemon slices and fresh mint leaves.
- Optional twist: Swap still water with sparkling water for a bubbly version, or add herbs like basil or extra mint for a fun flavor variation.
Video
Notes
- Nutrition information is an estimate and will depend on your specific ingredients.
- Please take a look at the blog post above for a common Q&A for this ginger lemonade recipe.
- Ginger root: always give it a good wash. I like to peel it for a smoother texture and better flavor, but if you enjoy a stronger, spicier taste, you can leave the skin on. Fresh ginger really makes this drink shine, but in a pinch, you could use ginger powder (just know the flavor won't be as bold).
- Lemons: freshly squeezed lemon juice is always my first choice because nothing beats that vibrant citrus flavor. If bottled lemon juice is all you have, it works too. Just pick a good quality one without added sugar or artificial flavors.
- Fresh mint leaves: mint gives this lemonade such a refreshing twist.
- Sweetener: use whatever you like best. Honey, maple syrup, or agave nectar all taste wonderful here. I used agave syrup in this recipe. Sometimes I go with regular cane sugar, but you can also keep it light and skip sweetener altogether for a more tart version.
- Filtered water: I use still water for a clean taste, but if you want to make it extra fun, swap it for sparkling water and you'll have bubbly mint ginger lemonade.
- Store leftovers in a sealed glass jar or pitcher in the fridge for up to 3-4 days.
- You can also freeze ginger lemonade in ice cube trays. Drop a few cubes into a glass of water for instant flavor.
Nutrition
Calories: 76kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 15mg | Potassium: 163mg | Fiber: 3g | Sugar: 12g | Vitamin A: 66IU | Vitamin C: 60mg | Calcium: 38mg | Iron: 1mg
