• Jessica Pecush

Spicy Ginger Lemonade!

This past week, I was craving some Ginger Lemonade, so what did I do?

Made some FROM-SCRATCH! Too easy! ;)

What I love about homemade 'Gingerade' is how fresh and pure it is! No refined sugar. No high-fructose corn syrup. No headache aftermath. Yes, please!

Spicy Ginger Lemonade

Yield: 2 L

Prep Time: 1 hour (plus chill time in the refrigerator)


  • 1 fair-sized piece of ginger root (I like it SPICY!)

  • 1 lemon

  • 2 tbsp. raw, unpasteurized honey (adjust, according to preferred taste)


Step 1:

Scrub a fair-sized chunk of ginger and slice diagonally, into slices approximately 1 cm wide (or less).

Step 2:

Combine the sliced ginger with 2 L of filtered water in a pot, and place on your stovetop. Bring water to a boil, then reduce heat to a low-medium simmer. Let simmer for up to 45 minutes (I enjoy leaving mine to simmer for 45 minutes).

Step 3:

For the last bit of the simmering process (approximately 10-15 minutes), I scrubbed a lemon, sliced it, and added it to the mix!

Step 4:

Once the simmering is complete, strain the solid material from the fluid and pour the 'Gingerade' into a heat-resistant container to cool (I used a glass jug - see below).

Step 5:

Once in the jug/container, I added in 2 heaping tbsp. of raw, unpasteurized honey for subtle sweetness. Adjust, according to preferred taste, but we're aiming to keep it 'low-sugar', too! ;)

Allow the latent heat to dissipate, as the jug sits on your countertop for awhile.

Step 6:

Once it has mostly cooled, place the jug in the refrigerator to chill! Transfer to an airtight jug (if desired), once chilled.

To serve:

Pour into your favourite glass and add a few ice cubes! I like to add a splash of kombucha too, for some 'fizz', additional flavour, and some good gut bugs, too!


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