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.
Ginger - Lemon spritzer
This is a refreshing non-alcoholic recipe. Great for a hot summer day!
Print Recipe
Equipment
- Drink pitcher
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
Instructions
- 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. 
