Ginger Lemonade

A bright, cold glass of something a little special, made from 2 real, whole-food ingredients doing genuine work: fresh ginger and lemon. This is the kind of drink that turns a plain glass of water into something worth looking forward to.

Ginger is a source of gingerol, a compound studied for its links to lower inflammation, and this pitcher carries a concentrated dose of it. The lemon juice adds vitamin C, which supports normal immune function and helps your body make collagen.

Make the syrup, build the pitcher, and let it chill. Pour it into a glass you actually like holding, and notice the color, the cold, the snap of the ginger. The honey here is used in a modest amount, just enough to round out the ginger and lemon, and the syrup can be made lighter to taste.

Ingredients

• 3 oz peeled, grated fresh ginger (about one whole knob; the syrup is meant to be concentrated)
• 3/4 cup boiling water
• 2 1/2 tablespoons honey
• 1 sprig fresh rosemary
• 5 cups cold water
• 1/2 cup fresh lemon juice

Method

• In a small pot, combine the grated ginger, the 3/4 cup of water, the honey, and the rosemary sprig. Bring to a simmer over medium heat.
• Keep it at a gentle simmer, stirring now and then, for about 10 minutes, until the liquid thickens into a syrup.
• Take the pot off the heat and let the syrup cool. Strain it into a pitcher and press out the liquid, discarding the ginger and rosemary.
• Pour in the cold water and the lemon juice and stir well.
• Serve cold over ice. Taste and adjust the ginger or lemon to your liking.

*Adapted from acleanplate.com*