Ginger Lemonade Fizz

A chilled lemon-ginger base is mixed with sparkling water just before serving. The drink is bright from fresh lemon, with ginger heat that stays in the background and enough dilution to keep the balance lively.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

• 120 ml water for the ginger syrup
• 20 g fresh ginger peeled and thinly sliced
• 50 g granulated sugar
• 200 ml fresh lemon juice strained if needed
• 400 g ice for serving
• 180 ml sparkling water well chilled
• 4 slice lemon slices for garnish
• 4 sprig fresh mint sprigs for garnish

Instructions

1. Combine 120 ml water, 20 g sliced ginger, and 50 g granulated sugar in a small saucepan. Bring just to a simmer over medium heat, then reduce the heat and simmer for 3 minutes, stirring until the sugar dissolves. The syrup is clear enough to see through and smells strongly of ginger.
2. Remove the pan from the heat and steep for 2 minutes. Strain into the pitcher, pressing lightly on the ginger, then discard the solids and let the syrup cool for a few minutes. The strained syrup is warm, not hot, and aromatic.
3. Add 200 ml lemon juice to the pitcher and stir to combine with the ginger syrup. The base tastes sharply lemony with a gentle ginger burn.
4. Divide 400 g ice among 4 glasses, then divide the finished ginger-lemon base evenly among the glasses. Each glass contains an equal share of the finished base over ice.
5. Top each glass with 45 ml sparkling water, then stir once gently in each glass to combine without losing too much carbonation. The drink is evenly fizzy, pale gold, and well balanced between sweet, tart, and spicy.
6. Garnish each glass with a lemon slice and mint sprig if using, then serve immediately. The garnish sits on top and the bubbles are still active.