Wednesday, August 15, 2007
Ugh. That's 43°C outside, 26°C inside.
Healthy Chef Alex's Sweet Ginger Lemonade (Serves 4)
4 cups filtered water
4 Tbsp. fresh squeezed lemon juice
2 Tbsp. fresh squeezed ginger juice
2 Tbsp. raw honey
You're supposed to make the ginger juice by grating fresh ginger and squeezing the pulp with your hand. Then you're supposed to simmer everything together until the honey is melted. Of course this makes warm lemonade, and if you want cool lemonade like most rational people, you have to wait for it to chill.
I'm glad to have gotten the recipe from Healthy Chef Alex, but this is how I really make it:
Karen's Quick and Dirty Ginger Lemonade (Serves 1)
(When you're in a hurry and don't have time to worry with all that)
2 Tbsp bottled lemon juice
2 Tbsp sugar
3/4 cup tap water
Small amount (to taste) bottled minced ginger
Stir it all up, and plunk in a few ice cubes. No waiting.
The amount of ginger you have to use is miniscule. The ginger I linked to is so fine that it practically dissolves.