# Components:
→ Ginger Syrup
01 - Fresh ginger root, peeled and thinly sliced — 1/2 cup (about 2 oz)
02 - Water — 1 cup
03 - Raw honey or maple syrup — 1/2 cup (use maple syrup for a fully vegan version)
→ Lemonade Base
04 - Freshly squeezed lemon juice — 3/4 cup (about 4–5 lemons)
05 - Cold filtered water — 6 1/3 cups (approximately 50.7 fl oz)
06 - Prebiotic fiber powder (e.g., inulin or acacia) — 2 tablespoons
07 - Ice cubes — as needed for serving
→ Garnish (optional)
08 - Lemon slices — to garnish
09 - Fresh mint leaves — to garnish
# Directions:
01 - Place sliced ginger and 1 cup water in a small saucepan. Bring to a boil, then reduce heat and simmer gently for 10 minutes to extract flavor. Remove from heat, strain out the solids, then stir in the honey or maple syrup until fully dissolved. Allow the syrup to cool to room temperature.
02 - In a large pitcher, pour the cooled ginger syrup and add the lemon juice and cold filtered water. Stir to combine.
03 - Sprinkle the prebiotic fiber powder into the pitcher and whisk vigorously until the powder is fully dispersed and the mixture is smooth. Continue stirring for 30–60 seconds to minimize clumping.
04 - Taste the mixture and add additional honey or maple syrup a little at a time if you prefer a sweeter beverage. Stir after each addition and re-taste.
05 - Add ice to the pitcher or pour the lemonade over ice in individual glasses. Garnish with lemon slices and mint leaves if desired and serve immediately.
