NOTES
- In case you use brown sugar, your lemonade will have a darker color.
- It’s preferable to consume lemonade within a week, so you don’t lose freshness and flavors.
| 500 gr. fresh squeezed lemon | |
| 250 gr. white or brown sugar | |
| 200 gr. water | |
| 2-3 lemon peel | |
| 3-4 ginger slices | |
| mint leaves for garnish | |
| lime slices for garnish | |
| ice cubes | |
| ice water |
| 1. | Combine water with sugar in a small sauce pan. Bring to boil and stir to dissolve sugar. |
| 2. | Add lemon peel and fresh ginger to the syrup. Let it boil for 2-3 minutes. |
| 3. | Allow to cool to room temperature. |
| 4. | Add strained lemon juice to the syrup and stir to combine. |
| 5. | Chill lemonade syrup in a sterile bottle. You can keep it to the fridge for a week. |
| 6. | Before serving, stir the bottle and dilute one part of syrup with two parts of water (mineral or sparkling). |
| 7. | Serve lemonade over ice, lime slices, mint leaves and enjoy! |
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