Killer Lemonade

Serves 4, once.

The greatest lemonade we’ve tasted. But, since it requires a little more than just squeezing lemons, we’re working on a production version. We’ll post it when tested. Our plan is to prepare the ginger syrup and lemon juice in advance and in quantity, adding the seltzer water when served.

3-inch/8cm piece of fresh ginger, peeled and crushed

1 cup/.25 liter plain water

1 ½ cups sugar

1 ½ cups fresh squeezed lemon juice (6-8 lemons)

4 cups/1 liter sparkling water or seltzer, to taste (If using mineral water, choose something bland, like Appolinaris)


1 lemon, sliced thin

Sprigs of mint for garnish

  1. In a medium saucepan, combine ginger, sugar and water and bring to a boil, stirring to dissolve sugar.
  2. Reduce heat to low and simmer until ginger is aromatic and mixture is syrupy, about 10 minutes.
  3. Remove from heat, discard ginger and let cool.
  4. Transfer mixture to a large pitcher. Stir in lemon juice.
  5. Chill in refrigerator. When cold, add chilled bubble water.
  6. Serve in tall glasses with ice, slices of lemon and sprigs of mint.

Source: Vegetarian Times July 2001, credited to Nicole Routhier, Fruit Cookbook.

Copyright © 2001-2012 by The Still Waters Group

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