Rating: 3 stars
72 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 24
  • 1 star values: 9
  • 72 Ratings
Emma Knowles

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Credit: Petrina Tinslay

Recipe Summary test

hands-on:
20 mins
total:
25 hrs
Yield:
Serves 8-10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate 2 tablespoons each of lemon and orange zest. Squeeze 1/3 cup lemon juice from 3 of the lemons. Set aside.

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  • 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.

Nutrition Facts

calcium 6mg; 168 calories; carbohydrates 44.2g; iron 0.2mg; protein 0.4mg; sodium 1.6mg.
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