Best Ginger Water Recipes

LEMON-GINGER WATER

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

LEMON, GINGER, AND CINNAMON FLAVORED WATER

Steps:

• Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

EASY GINGER WATER

Steps:

• Combine chopped candied ginger slices and hot water in a bowl.
• Allow to steep for at least 20 minutes; the longer it steeps, the more pronounced the ginger flavor will be. Stir water and drain to remove candied ginger slices, reserving water into another container. Serve water heated like tea or drink cold.

ROSEMARY AND GINGER INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

CITRUS GINGER INFUSED WATER

Steps:

• 1. Not adding water yet, slice lemon in halves and gently squeeze juice of one half of the lemon into the jar as not to completely destroy the half. Cut both the squeezed and the remaining half into thin rings no thicker than 1/4" and drop those in the jar as well.
• 2. Chop peeled ginger root into thin slivers to expose as much surface as possible and drop into the jar. Coin or stick shape will do fine.
• 3. Pour water over the lemons and ginger giving it a good stir and then let sit in the fridge for a minimum of 30 min. Overnight is best. Serve cold and often. Cheers!
• 4. ((Have fun with this concept. Adding scoops of melon, coins of cucumber, sprigs of mint, sprigs of parsley, orange slices and many other refreshing fruits, veggies or herbs will only make the water more exciting, refreshing and healthy.)) Do not add sugar!

ORANGE LEMON & GINGER INFUSED WATER RECIPE - (4.2/5)

Steps:

• Slice fruits or vegetables of your choice into bite-sized pieces. In a 1 liter jar, place sliced fruits at the bottom of the jar. Cover to the rim with ice. Pour water until full (approximately 1 cup) and seal with a lid. Let sit in the refrigerator for at least thirty minutes so flavors can seep into the water. Keeps in the fridge up to two days, water is most refreshing when cold.

EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER

Steps:

• Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.
• In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not over-beat, it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour.
• Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.
• Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.

EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER

Steps:

• Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
• Mix in the crystallized ginger and set aside momentarily.
• In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
• Add the egg, honey and rosewater and beat until blended.
• Stir in the flour mixture with a wooden spoon, mixing until just until blended.
• Cover and refrigerate 1 hour.
• Preheat oven to 350 degrees F.
• Lightly spray 2 cookie sheets with nonstick cooking spray.
• Spoon the turbinado sugar in thick layer onto small plate.
• Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
• Place balls on prepared sheets, spacing 2 to 3 inches apart.
• Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
• Cool on sheets 1 minute.
• Carefully transfer cookies to wire racks; cool completely.

SPARKLING PANAKAM (GINGER, CARDAMOM, LIME JUICE SPARKLING WATER)

Steps:

• In a medium pitcher, make a thick paste by stirring together the sugar, ginger, cardamom, lime juice, salt, and a small splash of the sparkling water. Stir until any lumps have dissolved. Add more water, a little at a time, stirring all the while. The mixture will get quite fizzy, so just take it slow. Serve as cold as possible with as many ice cubes wedged into the pitcher as possible.

APPLE AND GINGER INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

PINEAPPLE-MINT-GINGER WATER

Steps:

• Place 4 cups thinly sliced pineapple (about 1 1/4 pounds), 5 sprigs mint (lightly crushed) and 8 round slices ginger (smashed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh pineapple, mint and ginger for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

GINGER MINT WATER

Steps:

• Use a mortar and pestle to crush the ginger. Crush mint. Combine water, ginger, and mint in large pitcher. Let steep for 1 hour before serving over ice.

LEMON, GINGER AND TURMERIC INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.

HOUSE OF BLUES GINGER LEMONGRASS SODA WATER

Steps:

• Combine water and sugar in a medium size saucepan; stir until sugar dissolves.
• Add lemongrass, ginger, lemon juice and vanilla bean. Bring to boil over high heat, then reduce heat to low and simmer 20 minutes.
• Remove from heat, cover and let steep overnight.
• Strain through a fine mesh strainer.
• To serve, fill chilled bar shaker(or just use a jar with a lid) halfway with ginger syrup. Top with equal amount of soda water. Strain into sugar-rimmed glasses and serve.

GINGER WATER

Steps:

• Dissolve the sugar and ginger in the vinegar.
• Shake with cold water.
• Serve chilled by itself or mixed 1:1 with ginger ale.