Serves 8-10| Hands-On Time: | Total Time:
- Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.
- In a food processor, pulse the ginger, honey, and sugar until just combined. Add the orange and lemon juices and process. Transfer to a large lidded container. Add the orange and lemon zests and 2 cups of boiling water and stir until the sugar dissolves. Cool to room temperature. Cover and refrigerate for at least 24 hours and up to 5 days.
- To serve, strain the ginger-beer base into a pitcher. Thinly slice the remaining lemon and orange to form circles. Add the slices and mineral water to the pitcher and stir. Serve over ice.
- Per Serving
- Calories 167.84
- Calcium 5.95mg
- Carbohydrate 44.19g
- Cholesterol 0mg
- Fat 0g
- Fiber 0g
- Iron 0.18mg
- Protein 0.4mg
- Sat Fat 0.01g
- Sodium 1.57mg
What does this mean? See Nutrition 101 .
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.