Ginger Water
Ginger water recipe is a simple two ingredient ginger water made by simmering fresh ginger with water. And a no cook cold steep ginger water for a milder glass.
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Ingredients
- 2 inch piece fresh ginger root thinly sliced, about 2 tablespoons, skin on
- 4 cups water plus more for topping up
- 1 tablespoon fresh lemon juice optional
- 1-2 teaspoons honey or maple syrup optional, to taste
- fresh mint leaves optional, a few leaves
Instructions
Simmered Method
- Rinse the ginger and slice it thinly, skin on.
- Add the sliced ginger and water to a small saucepan and bring to a gentle simmer over medium heat.
- Lower the heat and simmer for 10 to 15 minutes, longer for a stronger, spicier drink.
- Remove from heat and let sit for 5 minutes.
- Strain out the ginger and discard, or reserve a few slices for garnish.
- Stir in lemon juice and honey if using. Serve warm, or chill and pour over ice.
Cold-Steep Method (No Cooking)
- Slice the ginger the same way and add to a pitcher of cold water.
- Cover and refrigerate overnight to infuse.
- Strain and serve chilled.
Rekha's Notes
Slice the ginger thinly rather than in large chunks for faster, stronger flavor.
Start with a milder batch since it is easier to steep a second, stronger batch than to fix an overly sharp one.
Leave the ginger skin on, it is edible and adds flavor, and it gets strained out before drinking.
Storage: keeps in a sealed jar in the refrigerator for up to 4 days. Freeze extra in ice cube trays for up to 3 months.
Start with a milder batch since it is easier to steep a second, stronger batch than to fix an overly sharp one.
Leave the ginger skin on, it is edible and adds flavor, and it gets strained out before drinking.
Storage: keeps in a sealed jar in the refrigerator for up to 4 days. Freeze extra in ice cube trays for up to 3 months.