Citrus Ginger juice is a must have drink when you need to cool off on a hot summer day. It has it all with a light peppery ginger flavor with a sweet citrus kick. Tastes delicious chilled on ice but is also a great mixer for your favorite spirits. Our go to is mixed with white rum.
Ginger drinks are firmly rooted in West African cuisine. Traditionally prepared heavy on the ginger, citrus and peppercorns but light on sugar. A fantastic combination but we set out to make a lighter version sure to please everyone.
Feel free to adjust any ingredients to your liking. Nothing here is an exact science and can be customized to your palate.
In our recipe we used Meyer lemons which are a cross between a regular lemon and a mandarin orange. They have a sweet citrus flavor without a harsh tartness. Typically, we can only find them in early spring, but our local grocer has been stocking them year-round. Which is a big win in our book however, if you don’t have access to Meyer lemons any variety will do.
Comment below and let us know what you think or tag us on social media and show us what you made!
Our fine friends over on reddit have recently pointed out cooked ginger has a more mellow flavor. If you are looking for a sharp ginger kick, heat water and sugar until dissolved, remove from heat, add mint leaves to steep while cooling. Once cooled combine your sugar water, ginger, and citrus. Strain.Print
Citrus Ginger Juice
- 5 ounces of fresh ginger, juiced
- 1 lemon, juiced (We used a meyer lemon)
- 1 lime, juiced
- 6 cups of water
- ¼ cup granulated sugar
- ¼ cup honey
- 20 fresh mint leaves
- Electric juicer
In a large saucepan add water, sugar, and honey and simmer over medium heat stirring occasionally while you juice the first three ingredients. We recommend peeling your ginger, weighing your five ounces and then running it through your juicer. If you don’t have a scale, a piece of ginger about the size of the palm of your hand will work. Peel lemon and lime before juicing. After you have juiced your citrus and ginger add to your simmering saucepan. Give it a stir, toss in your mint, cover, turn off heat and let cool. Once mixture has cooled, strain to remove mint.