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Ginger Lemonade

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Ginger Lemonade
  • Prep 10 min
  • Total 1 hr 25 min
  • Servings 20
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Fresh and tangy, this lemonade-with-a-twist will quench any thirst.
Updated Feb 21, 2007

Ingredients

  • 3 cups sugar
  • 16 cups (4 quarts) water
  • 12 to 14 slices gingerroot , (about 2-inch piece)
  • 4 cups fresh lemon juice (24 lemons)
  • 2 lemons, sliced

Steps

  • 1
    Mix sugar, water and gingerroot in 8-quart Dutch oven. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Remove gingerroot.
  • 2
    Pour sugar mixture into pitcher or large glass or plastic container. Stir in lemon juice. Refrigerate at least 1 hour until chilled.
  • 3
    Serve lemonade over ice with lemon slices.

Tips from the Betty Crocker Kitchens

  • tip 1
    Peeling fresh gingerroot is easy; just scrape the skin off using the rounded tip of a spoon.
  • tip 2
    Make extra lemonade, and use it to make ice cubes. Pour lemonade over lemonade ice cubes, and the flavor won't dilute as the ice melts.

Nutrition

130 Calories, 0g Total Fat, 0g Protein, 33 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
10 mg
Potassium
50 mg
Total Carbohydrate
33 g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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