Honey Ginger Lemonade – Wonderfully Refreshing For Memorial Day and the Summer Days Ahead
Ah yes, living in the mountains of Montana. Just a week ago we had almost two inches of heavy, wet snow falling all day. It flattened our tulips, weighed down the branches of the blossom-heavy trees, bent over the peony stems, and collapsed half of the hoops covering our garden. Then today it was almost 90 degrees on our south-facing patio. Fortunately, we had a pitcher-full of thirst-quenching Honey Ginger Lemonade in the fridge, as I’ve been perfecting this recipe to share with you.
Honey Ginger Lemonade is born
My favorite beverage for the past few years has been wonderfully spicy, fresh ginger tea. A tea easily made by simmering thin slices of fresh ginger in water. Delightful served with meals and conversation. For movie night a few weeks ago, a dear friend brought over her delicious fresh ginger tea. She proceeded to make it even more delicious with the addition of raw honey and fresh lemon juice. Wow. After my first sip I exclaimed, “This is the best lemonade ever.” The honey provided the just right flavor and sweetness to balance the spicy ginger and tart lemon juice.
A cool glass of lemonade
Ever since, I’ve worked on perfecting a recipe for it. With Memorial Day this weekend and hot summer days just around the corner, the timing is perfect for making a full pitcher of neither too sweet nor too tart but just right Honey Ginger Lemonade.
Salabat—traditional Filipino tea
As an aside, my friend’s husband is from the Philippines where Salabat, fresh ginger tea, is traditionally served. During the cooler months—when this tropical island nation becomes a cool 70 degrees and rainy—salabat is often served warm with the addition of both honey and fresh lemon juice. Many Filipinos consider it the perfect antidote for both fighting and curing colds, coughs and sore throats.
Whatever the name or the season, salabat or Honey Ginger Lemonade is truly delicious served hot and cold.
Honey Ginger Lemonade
In order to have a consistent tasting Honey Ginger Lemonade, I’ve been tweaking the quantities. Consider this recipe your template. If you prefer it spicier, use more fresh ginger and/or keep the ginger in the jar. Tarter? squeeze in extra fresh lemon juice. Sweeter? stir in additional honey, or use a darker, stronger-flavored variety of honey. Honey Ginger Lemonade stores well in the fridge for about a week, so I make 8 cups at a time.
Thank you, dear Olivia, for inspiring yet another recipe.
Makes 8 cups Printer-Friendly Recipe
Active Time 5 minutes
Total Time 20 minutes plus 2-3 hours to chill in the refrigerator
8 cups water
2 ounces fresh ginger (about 2 large, thumb-sized pieces)
7 tablespoons light, local honey
½ cup fresh lemon juice
- While the water is coming to a boil in a saucepan, wash and thinly slice the fresh ginger. Add it to the pot. Once the water boils, lower the heat so it simmers. Partially cover the pan and simmer for 20 minutes.
- Pour the ginger tea into a half-gallon jar or pitcher, straining out the ginger. Or, if you prefer spicier ginger tea, keep the ginger with the tea.
- Stir in the honey and the fresh lemon juice. Taste and adjust the amounts of honey and lemon juice to taste.
- Serve immediately, or refrigerate a few hours to serve chilled.