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Ginger-infused hard lemonade (Shannon Ross for The Globe and Mail)
Ginger-infused hard lemonade (Shannon Ross for The Globe and Mail)

Ginger-infused hard lemonade Add to ...

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  • Servings: 6 to 8 large glasses

Ginger syrup

2 cup water

1 1/2 cups sugar

1 1/2 cups of fresh ginger, chopped

Lemonade

2 cups freshly squeezed lemon juice (8 to 9 lemons)

2 cups fresh blueberries

2 lemons, thinly sliced

1 generous handful fresh mint

3 cups ice

1 cup water

½ to 1 cup ginger syrup (add more or less syrup depending on sweetness preference)

8 ounces vodka

Method

To make the ginger syrup, boil all ingredients in a saucepan, reduce to half, strain and set aside until cooled. To make the lemonade, combine ice, blueberries, half of the lemon slices and half of the mint in a large pitcher. Pour in vodka, lemon juice, ginger syrup and water. Stir until combined and sweeten to your liking. Serve with a slice of lemon and fresh mint.

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