A refreshing twist on classic lemonade, this carrot ginger lemonade is sure to be a family favorite!
Let me start off by saying, yes, that crazy bright orange color is completely natural! It’s thanks to fresh carrot juice from some tasty, sweet, carrots. And lemon, of course. The first time I tried a carrot ginger lemonade, it was in a glass over a lot of ice, so I didn’t fully appreciate the color. But I’m glad it’s such a happy shade, because happy is how lemonade should be.
I know it sounds a little strange to have carrot juice in lemonade, but carrots blend so well with citrus flavors. The ginger adds a nice little kick, and the final drink is like a really tasty citrus-y, slightly earthy, punch. For perspective, my oldest isn’t really a juice drinker, but she had like 3 mason jars full immediately after the shoot. This lemonade recipe is that refreshing.
“But what if I don’t have a juicer, Mary?”
I’m glad you asked, my dear! I don’t own a juicer either. 😉 There’s no room for one in my kitchen, but there are viable work-arounds. The first option is to just buy carrot juice. A lot of grocery stores and health stores sell fresh carrot juice in their refrigerated beverage section. This is by far the easiest option.
The second option only works if you have a high-power blender. To “juice” with a blender, you place the items for your juice in the blender, and blend until smooth. Place a fine mesh sieve, lined with cheesecloth for good measure, over a bowl, and pour the blended juice ingredients through the sieve. The pulp will remain in the cheesecloth and you’ll catch the juice in the bowl. Be sure to wring the cheesecloth so you don’t miss out on any juicy goodness.
I hope you enjoy this carrot ginger lemonade recipe lemonade recipe! It’s definitely making an appearance at one more BBQ before summer comes to a close.
- 1 cup fresh carrot juice
- 1/4 - 1/2 cup ginger simple syrup
- 1/2 cup fresh lemon juice
- To make the ginger simple syrup, combine 1 cup water, 1 cup granulated sugar, and 2 inches of peeled fresh ginger sliced into discs in a small saucepan. Cook over medium heat, stirring constantly until the sugar has dissolved. Allow to cool at least 15 minutes. Strain out the ginger. Store in the refrigerator until ready to use up to 2 weeks.
- Juice the carrots if you didn't purchase carrot juice. You may do this without a juicer by blending the carrots with a 1-2 tablespoons of water in a high powered blender until smooth. Strain through a sieve lined with cheesecloth to remove pulp.
- Combine all ingredients in a pitcher. Serve cold.
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