A soothing and refreshing drink at any time of year!
I love to make lemonade in the winter as I am constantly looking for ways to boost my Vitamin C intake. Unlike some recipes that call for simmering the lemon juice with the other ingredients, I choose to add it right before serving to get the maximum flavour and nutritional value from the juice. If you want to make it a little spicier, you can add in other spices to suit your tastes, such as a pinch of red pepper flakes, black pepper or whole cloves. It makes a great base for cocktail and mocktails, plus can also enjoy this drink warm, if that’s your preference.
- 2 1/2 cups (625 mL) water
- 1/4 cup (60 mL) maple syrup (or honey, or agave syrup)
- 1 tablespoon (6 g) chopped fresh ginger root
- 3 green cardamom pods, cracked
- 4 allspice berries, bruised
- 1 small cinnamon stick
- 1/2 cup (125 mL) freshly-squeezed lemon juice
- In a medium saucepan placed over medium heat, bring water to a boil. Let boil for 2 minutes, uncovered, then add maple syrup, ginger, cardamom and cinnamon. Bring to a simmer, stirring occasionally, then remove from heat.
- Place a lid on the pot and let rest for 20 minutes.
- Strain the mixture through several layers of cheesecloth or a fine-mesh strainer, into a large canning jar or jug.
- Refrigerate until completely cold. Stir in lemon juice and serve over ice, with a splash of sparkling water or spirits, if you like. Remaining lemonade can be refrigerated for up to 3 days or frozen for longer storage.
Makes approximately 3 cups (750 mL).