Ginger lemonade garnished with basil is a perfect summer drink and it’s so easy to whip up. I’ve said it once and I’ll say it again, nothing beats the taste of fresh squeezed lemonade. I have made a lot of different versions here on Horses & Heels; Cucumber Lemonade, Blackberry Basil Lemonade and Strawberry Basil Lemonade. But now I have a new favorite, it’s Ginger Lemonade. Made with freshly grated ginger root and flavored overnight, this lemonade is tart and tangy with just the right amount of sweet. It also has a nice addition of basil, but the basil doesn’t overpower the drink and compliments it very nicely.
Ginger root is also becoming one of those items I find myself keeping stocked in the refrigerator because it’s great in food and beverages. Ginger also has a lot of health benefits and it helps with upset stomachs or nausea and if you Google it, you’ll find endless ailment cures.
I do not like extremely sugary lemonades (think about those loaded fair lemonade you drank as a child or maybe still do), those are almost unbearably sweet. You may feel free to add more sugar to your lemonade if mine has too much tang for you.
- 5 lemons
- 10 cups water
- 1 cup white sugar (or more depending on your preference)
- 1 heaping tablespoon fresh shredded basil leaves (about 4 large leaves)
- 1½ tablespoons freshly grated ginger root
- Halve and remove the seeds from your lemons and juice them.
- Add fresh lemon juice, water, sugar, basil, and ginger root to a large bowl.
- Refrigerate this overnight (or for at least 12 hours) allowing the ginger root to flavor your lemonade.
- Pour the drink into a serving pitcher and use a strainer to sift out the pieces of ginger root and basil - discard them. You may leave the ginger root in the lemonade but each day it will become stronger and sometimes to larger grated ginger pieces are not favorable.
- Garnish and serve with slices or lemon and pieces of basil.
Sip and enjoy!