Honey Ginger Lemonade

Experience a refreshing, nutrient-dense twist on a summer classic with this Honey Ginger Lemonade

Ingredients

• 1/3 cup raw honey (rich in antioxidants)
• 1 cup filtered water (for the honey-ginger infusion)
• 1 medium piece fresh ginger root, peeled and sliced into rounds
• 1 1/2 cups freshly squeezed Meyer lemon juice (approx. 6-8 lemons)
• 4 cups chilled alkaline or filtered water
• Optional: Fresh mint leaves for garnish and digestive support

Instructions

1. Create the Infusion: In a small saucepan or kettle, bring 1 cup of water to a boil. Remove from heat immediately.
2. Steep the Aromatics: Add the honey and fresh ginger slices to the hot water. Stir until the honey is fully dissolved. Let the mixture steep for 20 minutes to allow the ginger’s anti-inflammatory properties to fully infuse.
3. Prepare the Base: While the syrup steeps, juice your lemons. Meyer lemons are recommended for their smoother, less acidic profile.
4. Strain the Syrup: Use a fine-mesh strainer to remove the ginger slices from the syrup. You can chill this syrup briefly if you prefer a colder beverage immediately.
5. Combine: In a large glass pitcher, pour in the freshly squeezed lemon juice, the ginger-honey syrup, and the remaining 4 cups of chilled water.
6. Serve: Stir vigorously and serve over ice. Garnish with fresh mint leaves to enhance the aromatic profile.