ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Fresh Mint and Ginger Lemonade

Misc.
I got this from here a while ago. I have made it several times, and it its so good. Thank you Risa, for posting it!!

Fresh Mint and Ginger Lemonade
Risa G., NJ (9:44:50 pm) : This isn't a true lemonade but it is really delicious. I have made it several times this summer. I have a ton of mint in the backyard:

1/2 c. (packed) chopped fresh mint leaves
1/3 c. chopped fresh ginger
1/3 c. honey (I find it needs more)
2 c. boiling water
1/3 c, fresh lemon juice
1-1/2 c. (about) cold water

ice cubes
Fresh mint leaves
Lemon slices

Combine chopped mint, ginger and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4 cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total.

Fill glasses with ice. Add lemonade. garnish with mint leaves and lemon slices and serve.

Page, I did peel my ginger, whether I needed to or not.
MsgID: 0020852
Shared by: Terry,Tx
In reply to: ISO: ginger lemon iced tea
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Big Chewy Oatmeal Raisin Cookies (with variations)
  • BIG CHEWY OATMEAL RAISIN COOKIES 2 sticks (1 cup) unsalted butter, softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powde...
  • No-Cook Divinity Using Boxed Frosting Mix
  • Marion, I have this recipe, and also have a problem finding the frosting mix. I did finally find it, though, and it is made by "Jiffy", the same company that makes the little boxes of cornbread mix. They also make sma...
  • Chicken Enchilada Casserole
  • CHICKEN ENCHILDA CASSEROLE 1 whole chicken, cooked and deboned 1 (16 ounce) container sour cream salt and pepper (to taste) garlic powder (to taste) 1 package flour tortillas, divided use 8 ounces American cheese, shr...
  • Creamette's Beef Vegetable Soup (1981)
  • CEAMETTE'S BEEF VEGETABLE SOUP 1 pound beef cubes for stew, cut into 1-inch pieces 3/4 cup chopped onion 2 tablespoons vegetable oil 9 cups water 3 tablespoons WyIer’s Beet-Flavor Instant Bouillon (or 9 Beef Flavor Bo...
  • Thai-Style Beef and Asparagus Curry
  • THAI-STYLE BEEF AND ASPARAGUS CURRY 1 pound top sirloin, cut crosswise into thin strips 2 teaspoons Thai red curry paste 4 tablespoons Asian stir-fry oil or peanut oil 3 1/2 (12 oz) cups asparagus, trimmed, cut into 1...
ADVERTISEMENT
  • Ginger Coconut Shrimp with Angel Hair Pasta
  • GINGER COCONUT SHRIMP FOR THE SAUCE: 2 teaspoons cornstarch 1 (14 oz) can light coconut milk, divided use 1/2 teaspoon grated lime peel 2 tablespoons lime juice 1 tablespoon grated ginger...
  • White Bean Soup with Spinach, Leeks and Couscous
  • WHITE BEAN SOUP WITH SPINACH, LEEKS AND COUSCOUS "This healthy soup is delectable, satisfying and, if you use vegetable broth in lieu of chicken, ideal for vegetarians. It's the perfect combination of fiber-rich beans...
  • Chicken Fried Steak..like my grandma used to make me.
  • BJ, Your recipe for Chicken Fried Steak is the real deal, and I'm qualified to know. My now departed grandma used to make it EXACTLY like this for me whenever i visited her. She was hands down the finest cook that ever...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Fresh Mint and Ginger Lemonade
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!