Ginger adds a zing to lemonade and takes it up a notch. Add lemongrass and it is even more unexpected and refreshing.

Topo Chico was my favorite sparkling water and available in glass. Now it’s in plastic. I encourage you to find sparkling water in glass with no additives.

Snap Pea Sheep

Ginger - Lemon spritzer

This is a refreshing non-alcoholic recipe. Great for a hot summer day!

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Prep Time 5

Ingredients Equipment Method Notes

Ingredients

4 Cups Lemonade Like Santa Cruz or make your own. See notes.
6 Tbsp Ginger pureé See notes
6 Drops Lemongrass essence I use Zongle organic, food grade essential oil
12 Oz Topo Chico sparkling mineral water Any sparkling water will do
4 Mint sprigs For garnish
4 - 8 Lemon slices For garnish

Equipment

Drink pitcher

Method

Add lemonade, ginger and lemongrass to pitcher. Stir to mix the lemon and ginger.
Slowly pour in the mineral water. Once it settles, stir gently to mix the liquids without frothing up the mineral water.
Add ice and lemon wedges to glasses
Slowly pour the beverage into the glasses.
Garnish with mint sprigs.

Notes

This is a Snap Pea Sheep recipe

I used organic Santa Cruz lemonade here but you could certainly make your own. I would squeeze one whole lemon to 8 oz of liquid and sweeten with honey mixed in a little hot water to melt it. Maple syrup or monk fruit sugar are also options.

Ginger pureé is something I have on hand so I used that but you can easily make your own. Peel two good knobs of ginger (about 3 or 4") and slice into thin strips. Place into enough water to cover and simmer for about 20 minutes until the ginger is soft. Use the ginger water for your beverage adding 1 tablespoon at a time until you reach the desired flavor. Ginger is fairly intense so it is a personal choice.

Now coat the ginger strips in organic cane sugar, place them on a baking sheet with a rack and bake them at 200 ° F to dry them. These are a treat but they are wonderful for an occasional upset stomach.