1. Make the syrup:
Heat about 60 ml of water in a small saucepan. Dissolve 50 g raw cane sugar completely. Bring briefly to a simmer, remove from heat and let cool completely.
2. Prepare fresh ingredients:
Juice the lemons (about 85–90 ml juice). Juice or finely grate fresh turmeric and ginger. Tip: Turmeric stains heavily – disposable gloves are helpful.
3. Mix the base:
Combine lemon juice, turmeric and ginger in a jug or large glass. Stir well.
4. Add liquid:
Pour in the cooled syrup and the remaining cold water (about 390 ml). Stir thoroughly.
5. Serve:
Fill glasses with ice cubes, pour over the lemonade and enjoy immediately.
Nutritional Information (approx. per serving)
- Calories: 105 kcal
- Carbohydrates: 26 g
- Protein: 0.5 g
- Fat: 0.2 g
- Fiber: 0.7 g
