- lemons – 4 pcs.
- ginger root – 2 cm
- green cardamom pods (optional) – 4 pcs.
- water – 2 L
- sugar (sweetness to taste) – 5–15 tbsp.
Make fresh lemon juice. Extract the juice using a citrus juicer or without one: press and roll the lemons on a table, cut them in half, and squeeze out the juice by hand. If using the latter method, you may need one extra small lemon.
Pour water into a saucepan and place it over medium heat. Add sugar (you can use regular white sugar, brown cane sugar, or alternative sweeteners like maple syrup or agave syrup). Peel and slice the ginger, then add it to the water along with the cardamom. Stir occasionally and wait for the sugar to dissolve. Taste and adjust the sweetness as needed. Bring the mixture close to boiling, then turn off the heat. Let it sit for 10–15 minutes to allow the syrup to absorb the aroma of ginger and cardamom.
In a separate pitcher, pour the fresh lemon juice, followed by the sugar syrup. Stir well. For extra aroma, while the lemonade is still warm, you can grate the zest of half a citrus fruit (not just lemon — grapefruit or mandarin work well) or finely chop a sprig of mint.
For clarity, an infographic:
Make fresh lemon juice. Extract the juice using a citrus juicer or without one: press and roll the lemons on a table, cut them in half, and squeeze out the juice by hand. If using the latter method, you may need one extra small lemon.
Pour water into a saucepan and place it over medium heat. Add sugar (you can use regular white sugar, brown cane sugar, or alternative sweeteners like maple syrup or agave syrup). Peel and slice the ginger, then add it to the water along with the cardamom. Stir occasionally and wait for the sugar to dissolve. Taste and adjust the sweetness as needed. Bring the mixture close to boiling, then turn off the heat. Let it sit for 10–15 minutes to allow the syrup to absorb the aroma of ginger and cardamom.
In a separate pitcher, pour the fresh lemon juice, followed by the sugar syrup. Stir well. For extra aroma, while the lemonade is still warm, you can grate the zest of half a citrus fruit (not just lemon — grapefruit or mandarin work well) or finely chop a sprig of mint.
For clarity, an infographic:
