Lemon And Ginger Water
As with the honey garlic chicken, having a variety of methods allows you to choose the one that best suits your mood and schedule. Here are several detailed methods of making lemon ginger water, ranging from a simple cold infusion to a soothing warm tea and a concentrated blend.
The classic cold-infused pitcher
The ‘set it and forget it’ method
This is the standard method for making a large batch of refreshing spa water. It requires minimal effort and results in a mildly flavoured drink.
Ingredients:
– 1 large lemon, preferably organic
– 1–2 inch piece of fresh ginger
– 8 cups (2 litres) of cold filtered water
– Optional add-ins: Fresh mint leaves, cucumber slices, honey or maple syrup, to taste.
Step-by-step instructions:
Prepare the ingredients:
Lemon: Wash the lemon thoroughly. If it’s not organic, scrub it thoroughly. Slice it into thin rounds and remove any seeds to prevent bitterness.
Ginger: Peel the ginger using a spoon or a vegetable peeler. Slice it as thinly as possible. For a stronger flavour in less time, grate the ginger instead.
Muddle (optional but recommended):
Place the lemon and ginger slices in the bottom of a large jug. Gently press them with a muddler or the back of a spoon to release their essential oils and juices.
Infuse: Fill the pitcher with cold water. Stir gently, cover and place in the refrigerator.
Leave to infuse for at least 1–4 hours. For the best flavour, leave it to steep overnight.
Serve and store:
Pour into glasses over ice, if desired. For an extra spicy kick, you can eat the ginger slices. For the freshest taste, consume the water within 24–48 hours.
No-Cook ‘Addictive’ Jar Method
The ‘Maximum Flavour’ Method
This method is popular for its intense and fresh taste and focuses on maximising flavour extraction without using any heat.
Ingredients:
– 2 large lemons
– 1 medium piece of fresh ginger
– 1–1.5 litres of cold water
– Honey or maple syrup (optional, to taste)
Step-by-step instructions:
Wash everything thoroughly: Since nothing will be cooked, cleanliness is paramount.
Prepare the ginger: Peel the ginger and then grate it finely using a microplane or the small holes of a box grater. This creates a much stronger, more ‘addictive’ flavour compared to slicing.
Prepare the lemons: You have two options:
For a milder flavour: Slice the lemons thinly and remove the seeds.
For a bolder flavour, leave the seeds in. Juice the lemons.
Assemble: Add the grated ginger and lemon slices or juice to a large glass jar.
Sweeten (optional): If using honey or maple syrup, add it now and stir until it begins to dissolve.
Fill and infuse: Pour the cold water into the jar, close the lid tightly and shake well. Refrigerate for 2–4 hours or overnight. The flavour will become deeper and fresher the longer it sits.
Serve: Shake or stir before pouring, as the grated ginger will have settled at the bottom. This version is so flavourful that you can often refill the jar with water a second time to make a milder second batch.
Warm Honey, Lemon & Ginger Tea
The ‘Soothing Remedy’ Method
This is the classic preparation for when you want a comforting, warm drink, and is often used to soothe a sore throat or on a chilly day.
Ingredients (for one serving):
– 1-inch piece of fresh ginger
– 1 cup (240 ml) water
– Juice of ½ a lemon (about 1.5 tbsp)
– 1 tsp honey (preferably raw), or to taste
Step-by-step instructions:
Prepare the ginger: Peel the ginger and cut it into very thin slices. (Note: grating makes it difficult to drink without straining, and thicker slices don’t release enough flavour.)
Steep the ginger: Place the slices in a mug or small heatproof jug and pour in one cup of boiling water. Leave to steep for 20 minutes. Allowing the water to cool slightly during this long steeping time is important for the next step.
Add honey: Add the honey to the warm (not boiling) ginger water and stir until it has completely dissolved. Adding honey to water that is too hot can destroy its beneficial compounds.
Add lemon: Stir in the fresh lemon juice.
Enjoy! Drink it warm right away.
Tips for this method:
You can easily scale this recipe up to make a large jug. Steep the ginger in one cup of boiling water, then dilute with two and a half cups of warm water and the lemon juice/honey mixture.
Always stir before drinking, as the ginger flavour can settle at the bottom.
The ‘Blender’ Method (Concentrated Base)
The ‘Quick and Strong’ Method
For the strongest ginger flavour in the shortest amount of time, this method uses a blender to extract all the flavour.
Ingredients:
– Juice of 1–2 lemons
– 1–2 inch piece of fresh ginger, peeled and roughly chopped
– Honey or maple syrup, to taste
– 4–6 cups water, divided
Step-by-step instructions:
Blend: Combine the lemon juice, chopped ginger, sweetener (if using) and about 1/2 cup of water in a high-speed blender.
Blend until smooth. Blend on high for 20–30 seconds until the ginger is completely pulverised.
Strain: Pour the mixture through a fine-mesh sieve or cheesecloth into a jug. This step is essential for removing the fibrous ginger pulp.
Dilute: Add the remaining water to the pitcher and stir well to combine.
Chill and serve. Refrigerate until cold. This method of making a concentrate creates a very smooth, pulp-free drink that stores well.
Troubleshooting & FAQs
Why is my water bitter?
The culprit is usually the lemon pith or seeds. Try to remove all visible seeds from your lemon slices. Also, avoid squeezing the lemon slices into the water – let them infuse gently instead. If using lemon juice, make sure it’s fresh.
How long does it last in the fridge?
For the best flavour, drink it within 24 to 48 hours. Some recipes suggest it can last up to three days, but the flavour will continue to intensify and may become slightly bitter.
Can I use ground ginger instead of fresh ginger?
For infused water, fresh ginger is highly recommended. Ground ginger won’t dissolve well, leaving a gritty texture, and lacks the bright, spicy kick of fresh ginger. One recipe does use ginger powder, but it’s combined with strong flavours such as basil pesto to create a completely different style of drink.
· Can I make it sparkling?
Absolutely! For a fun twist, substitute the still water with plain sparkling water or club soda. It’s best to add the sparkling water just before serving to preserve the fizz.
How can I make it sweeter without using sugar?
Honey and maple syrup are the most popular natural sweeteners. Add them to taste, bearing in mind that they dissolve best in liquids that aren’t ice-cold.