Yield: 5 drinks
Prep time: 5 minutes and 1 hour inactive time
Chill time: 1 hour
Recipe type: Drinks
  • 2 ounces unpeeled frozen (or fresh) ginger root (about one 2-inch root)
  • 1 cup water
  • ½ cup sugar
  • Strips of zest from one lemon (use a vegetable peeler to get large strips)
  • 4 cups water (mixed with ½ cup of the prepared syrup)
  • Thin slices of lemon, lime, and fresh ginger
  • Fresh mint leaves
  • Add ice right before serving
  1. I have used unpeeled frozen ginger root because it is much easier to grate than the fresh root, but you may use fresh ginger if you prefer. Use a microplane grater or a sharp small holed grater to grate the ginger root.
  2. Use a vegetable peeler to peel long strips of zest from one lemon (only the yellow part).
  3. In a 1-Qt small saucepan heat 1 cup water and ½ cup sugar, stir to dissolve the sugar and bring the syrup to a low boil. Remove the saucepan from the heat.
  4. Add the grated ginger and strips of lemon zest to the simple syrup. Cover the saucepan and let it rest for about an hour.
  5. Use a fine mesh strainer to strain the ginger syrup into a bowl. Press the pulp inside the strainer to get all the syrup, then discard the zest and pulp. Chill the syrup in the refrigerator for at least 30 minutes.
  6. Add ½ cup of the syrup to a pitcher. Add 4 cups of cold water with slices of lemon, lime, fresh ginger and fresh mint leaves.
  7. Chill the pitcher in the refrigerator for another 30 minutes or longer to infuse all the wonderful flavors from the fresh ingredients.
  8. Add 2 cups of ice to the pitcher and serve.
**To freeze ginger roots: Wash the unpeeled ginger roots carefully to remove all the sand. Pat dry with a paper towel and store in a freezer safe bag for a few months.
**You may use all or some of the ginger syrup. The extra syrup may be stored in an airtight glass bowl in the fridge for up to a week.
Recipe by Persian Mama at