Best Salted Lemon Ginger Spritzer Recipes

SIMPLE LEMON GINGER SPRITZER (AIP)

Steps:

• Add ginger, honey and lemon slice to the bottom of an 8 oz glass. Muddle with a muddler (or spoon) to release the juices from the lemon and ginger.
• Fill the glass with ice, add sparkling water, and top with a slice of lemon, if desired. Serve immediately and enjoy!

PRESERVED-LEMON SPRITZER

Steps:

• Thinly slice preserved lemon and muddle in the bottom of a glass with sugar until dissolved. Top with ice and seltzer, stir, and serve.

LEMON-GINGER SALT

Steps:

• Preheat oven to 200°. Pulse salt, lemon zest and ginger in a food processor until blended. Transfer to an 8-in. square baking dish. Stir in lemon juice. Bake, stirring occasionally, until dry, 20-25 minutes. Cool completely. Stir with a fork to break up. Store in an airtight container in a cool, dry place for up to 3 months.

GINGER SPRITZ

Steps:

• For the ginger vodka: Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours. (Makes 18 ounces.)
• For the ginger simple syrup: Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat. When the sugar is completely dissolved, about 5 minutes, stir in the ginger and remove from heat. Let the ginger steep until the syrup is completely cool. Remove the ginger and transfer the syrup to an airtight container. Refrigerate until ready to use. (Makes about 12 ounces.)
• For the ginger spritz: Pour 4 ounces ginger vodka, 2 ounces ginger simple syrup and the lime juice into a cocktail shaker. Add ice, cover, and shake until fully chilled.
• Strain into two glasses and top each with 2 ounces club soda. Garnish with the candied ginger skewers.

LEMON MINT SPRITZER

Steps:

• Cut lemons into wedges and squeeze the juice into a large pitcher. Stir in the lemonade concentrate, confectioners' sugar and mint; add lemon wedges. Chill until serving., Just before serving, stir in carbonated water. Serve over ice.

GINGER SPRITZ

Steps:

• Fill a tall glass or chalice with a few handfuls of crushed ice, then tip in the sugar syrup. Squeeze the lemon wedge over the glass to express the oils and drop it in. Pour in the golden ale and prosecco, and stir to combine.
• Top up the drink with the ginger beer. Make a small cut in the lemon slice and secure it onto the rim of the glass to garnish.

SPARKLING GINGER LEMONADE

Steps:

• In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.

CITRUS AND HERB TONIC

Steps:

• Slice the limes, lemon and orange into 1/4-inch-thick rounds, leaving the skin on. Place the citrus slices in a medium pot and fill with 8 cups of water. Stir in the turmeric and add the lemongrass pieces. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes.
• Remove from heat, and add the sliced ginger and fresh oregano. Cover and allow to steep for 10 minutes. Strain through a mesh sieve.
• Serve hot in mugs, as 1- to 2-ounce portions, diluted to taste with more hot water and sweetened with a drizzle of honey. Tonic can be cooled and stored refrigerated in an airtight container for up to 2 weeks. To reheat, portion the cold tonic into mugs and top with boiling water.