⭐ Homemade Lemon–Ginger Concentrate Recipe
(Makes ~3–4 bottles, like in your picture)
✅ Ingredients
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6–8 lemons (preferably organic)
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200–250 g fresh ginger
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1–1.5 cups sugar (adjust to taste)
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4 cups water
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Optional: honey instead of sugar, or turmeric for extra flavor
🔪 Step-by-Step Instructions
1. Prepare the Lemon and Ginger
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Peel the lemons (use just the yellow skin, avoid the bitter white pith).
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Slice ginger into thin strips.
2. Make the Base Mixture
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Add the lemon peels and ginger slices into a large jar (as shown in the first image).
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Boil the water with sugar until the sugar dissolves.
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Let the syrup cool slightly, then pour it over the lemon + ginger in the jar.
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Seal the jar and shake gently.
3. Let It Infuse
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Allow the jar to sit for 24–48 hours.
(Refrigerated or room temperature depending on preference.)
4. Strain the Liquid
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Pour the mixture through a strainer, keeping only the liquid (middle image).
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Discard ginger and lemon peels or use them for tea.
5. Bottle the Concentrate
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Pour the liquid into clean glass bottles (last image).
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Seal well.
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Store refrigerated for up to 2–3 weeks, or frozen for months.
🍋 How to Use the Concentrate
You can use 2–3 tablespoons of the concentrate for:
🍹 Drinks
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Mix with cold water for a refreshing lemonade
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Add sparkling water to make a soda
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Add to cocktails (like ginger–lemon spritz)
☕ Tea
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Add to hot water for a soothing drink
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Combine with honey for a cold-remedy tea
🥘 Cooking
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Glaze for chicken
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Salad dressing base
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Add to marinades
❓ Q&A
Q: Is this alcoholic?
A: No. Unless you add vodka or grain alcohol, it’s non-alcoholic.
Q: Can I add alcohol to make a lemon–ginger liqueur?
A: Yes! Add 750 ml vodka after the infusion step, strain, then bottle.
This creates a lemon-ginger version of limoncello.
Q: How long does it last?
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Refrigerated: 2–3 weeks
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Frozen: 6 months
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With alcohol: 6–12 months
Q: Can I use honey instead of sugar?
A: Yes, but add honey only after the mixture cools so it keeps its nutrients.
Q: Do I have to peel the lemons?
A: Yes. The peel provides aroma, but avoid the white pith (it’s bitter).
Q: Why did my syrup turn cloudy?
A: Natural ginger juice causes cloudiness — perfectly normal.