Sparkling Ginger Matcha Lemonade

I’m a huge fan of adding matcha powder to everything—teas, smoothies, and even desserts. One of my favorite simple treats is an afternoon pick-me-up: I mix matcha powder with some coconut milk and a touch of honey. It’s so refreshing and gives me that perfect boost!

However, when I’m craving something refreshing, I whip up this sparkling ginger matcha lemonade for a fun and fizzy twist.

Why I Love This Recipe

• The combination of ginger, matcha, and lemon give it a unique flavor.
• The sparkling water adds a fun fizz.
• I find it’s a better alternative to store-bought lemonades with matcha and fresh ingredients.

Ingredients

• fresh ginger root – Look for a firm, moist piece of root that feels heavy for it’s size.
• water – Only use tap water if it’s water you would drink, since it will be the base of your syrup. Otherwise, use filtered or bottled water.
• cane sugar – Otherwise known as turbinado sugar, or use granulated sugar.
• matcha green tea powder – Buy the best matcha you can afford; good quality matcha has a smoother taste.
• fresh lemon juice – Make sure to squeeze your own lemons, they have much better flavor.
• your favorite sparkling water – Use any brand you like; it adds a bit of fizz for a refreshing taste.

How To Make Matcha Lemonade

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start by grabbing a small saucepan and tossing in your sliced ginger with some water. Bring it to a boil, then cover it up and let it simmer for about 10 minutes.
• Step Two: While that’s happening, mix your cane sugar and matcha in a liquid measuring cup—make sure it’s big enough to hold the ginger-infused water you’ll add later.
• Step Three: Once your ginger has been simmering for 10 minutes, use a slotted spoon to fish out the slices. If you want, you can strain the water through a fine mesh sieve to catch any tiny bits.
• Step Four: Now, carefully pour the hot ginger-infused water over your matcha-sugar mixture and start stirring right away. Keep stirring until the sugar completely dissolves. Let this cool down to room temperature.
• Step Five: When you’re ready to serve, pour 1-2 ounces of your matcha-ginger syrup into a glass (start with a little and add more if you like). Fill the glass with ice, add 2-3 ounces of fresh lemon juice, and top it off with sparkling water. Garnish with a lemon slice and enjoy!

Recipe Tips

• No need to peel the ginger. Just slice it and add it to the pot with the skin on. If any skin ends up in the water, you can strain it out before mixing with the matcha-sugar.
• Cane sugar is less processed than regular white sugar, but you can use granulated sugar if that’s what you have. Just use the same amount.
• You can mix all the ingredients together for a pitcher, but wait to add the sparkling water until you’re serving each glass.
• Feel free to double or triple the recipe as needed.
• You can use leftover syrup for more lemonades or try it in cocktails, coffees, teas, smoothies, or baked goods.

Storage

• Store extra matcha-ginger syrup in a sealed container in the refrigerator for up to 3 days.
• You can also freeze any leftover syrup in ice cube trays. Once frozen, transfer the cubes to a zip-top bag or airtight container. This way, you can easily thaw small amounts as needed.

More Fun Drinks To Make

• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Peach Lemonade
• Vanilla Sweet Cream Cold Brew
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

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Sparkling Ginger Matcha Lemonade

Quench your thirst with a refreshing sparkling ginger matcha lemonade. Learn how to make this delicious summer drink that rivals the Starbucks version.

 

Course Drinks

Cuisine American

Keyword Sparkling Ginger Matcha Lemonade

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

cooling 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 3

Calories 227kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• Saucepan
• Sieve

Ingredients

• 2 inches (30 g) freshly, sliced ginger root
• 1 cup water
• 1 cup cane sugar or granulated sugar
• 1 tbsp matcha green tea powder
• 1 cup freshly squeezed lemon juice (about 5 large lemons)
• favorite sparkling water
• sliced lemon for garnish (optional)

Instructions

• In a small saucepan, add sliced ginger and water. Bring to a boil, cover and simmer for 10 minutes.
  2 inches (30 g) freshly, sliced ginger root, 1 cup water
• Meanwhile, combine cane sugar and matcha in a liquid measuring cup that will be large enough to stir in the ginger infused water later.
  1 cup cane sugar , 1 tbsp matcha green tea powder
• After 10 minutes of simmering the fresh ginger and water, use a slotted spoon to remove the sliced ginger from the ginger-infused water. Strain through a fine, mesh sieve if desired.
• Carefully pour the ginger-infused water over the matcha sugar and immediately begin stirring. Stir until the sugar is completely dissolved in the hot water. Allow this to cool to room temperature.
• To serve, add 1-2 oz. of the matcha-ginger syrup to a drinking glass (start with less and add more if desired). Fill glass with ice followed by 2-3 oz. of fresh lemon juice. Top each serving with sparkling water and garnish with a lemon slice.
  1 cup freshly squeezed lemon juice (about 5 large lemons), favorite sparkling water, sliced lemon for garnish (optional)

Notes

For optimal outcomes when preparing this sparkling ginger matcha lemonade, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Calories: 227kcal | Carbohydrates: 59.3g | Protein: 1.3g | Fat: 0.2g | Sodium: 1mg | Potassium: 99mg | Fiber: 1.2g | Sugar: 53.8g | Vitamin A: 7.4IU | Vitamin C: 82.1mg | Calcium: 2.3mg | Iron: 1.8mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sparkling Ginger Matcha Lemonade appeared first on Noble Pig.

Cinnamon Orange Sweet Tea

This is one of my favorite summer drinks to make. It’s refreshing, bursting with flavor, and though it demands a bit more effort than regular iced tea, the payoff is immense.

The finished tea is luxurious and fragrant, with delicate notes of mint and ginger. I can’t think of a better suited sweet tea for any occasion.

Why I Love This Recipe

• It’s a fun treat I enjoy sipping on a hot summer day.
• This tea has great aromatics, which is noticeable with every sip.
• It’s great for entertaining, I’ll often make a double or triple batch.

Ingredients 

• Cinnamon sticks: I use cinnamon sticks to infuse the boiling water for the tea. The sticks release oils that impart a lingering flavor. Ground cinnamon is not a suitable substitute for this recipe.
• Black tea bags: I don’t use any fancy brand of tea bags for this sweet tea, but I do make sure they’re fresh.
• Granulated sugar: This is what I use to sweeten my sweet tea!
• Orange peel and slices: I peel my oranges just deep enough to not grab too much of the white pith, which would add a bitter element to the tea. I use the orange slices as a garnish for each glass.
• Filtered water: Tap water is fine if it’s void of any off flavors, otherwise use filtered or bottled water.
• Fresh ginger: This is perhaps my favorite ingredient in this sweet tea as it adds a bit of spice. It’s important to note that squeezable ginger paste should not be substituted for fresh ginger in this recipe.
• Fresh mint: I love the aromatics and flavor fresh mint adds to this iced tea.

How To Make Cinnamon Orange Sweet Tea

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I begin by combining water, orange peel, and cinnamon sticks in a medium-sized saucepan and bringing it to a boil. After reaching a boil, I add the tea bags and turn off the heat. I make sure the tea steeps for only 5 minutes (any longer may result in a bitter taste). Once steeped, I remove the tea bags and chill the tea in the refrigerator, leaving the cinnamon sticks and orange peel in for now.
• Step Two: In a smaller saucepan, I create the simple syrup by combining water, sugar, and fresh ginger coins over low heat. I bring it to a boil without stirring. After it boils, I turn off the heat and tear the mint leaves and stalks into pieces, adding them to the syrup. I let it cool to room temperature before straining the syrup, removing any remnants of ginger and mint.
• Step Three: Once everything is cooled, I strain the tea into a pitcher and stir in the mint and ginger syrup. I serve in a tall glass (extra points if the glass is chilled) over ice and garnish with orange slices, mint and extra cinnamon sticks.

Recipe Tips

• You can reuse your cinnamon sticks for multiple batches of this recipe. After using one, rinse it under hot water and let it dry completely before storing it as usual. Before using it again, run the cinnamon stick over a grater a few times to enhance the flavor release. However, it’s best to only reuse each cinnamon stick about four times before discarding it.
• For a sugar-free version, I suggest using only granulated stevia (such as Truvia). To make the simple syrup, mix 1 cup of water with 1/8 cup of granulated stevia (equivalent to 10-15 packets of Truvia), then add the ginger and mint.

Storage

• I keep this sweet tea in the refrigerator until I’m ready to serve it.
• I store it in a pitcher that has a lid, or I cover the top with saran wrap. I do this because I don’t want the tea to absorb any other flavors from the refrigerator.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Vanilla Sweet Cream Cold Brew
• Peach Lemonade
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

This post may contain affiliate links. Please read my disclosure policy

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Cinnamon Orange Sweet Tea

Cinnamon Orange Sweet Tea is not your typical backyard barbecue iced tea, it's so much better! This next level sweet tea uses cinnamon and ginger to highlight the sweetness of the added sugar and bring the citrus undertones to life! 

Course Drinks

Cuisine American

Keyword Cinnamon Orange Sweet Tea

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chilling 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 glasses

Calories 99kcal

Author Cathy Pollak

Equipment

• Saucepan
• Sieve
• iced tea pitcher
• tall glasses

Ingredients

For the tea:

• 8 cups filtered water
• 2 large pieces of orange peel, plus orange slices for garnish
• 1 large or 2 small cinnamon stick(s), plus more for garnish
• 8 black tea bags

For the syrup:

• 1 cup filtered water
• 1 cup granulated sugar
• 6 quarter-size coins peeled fresh ginger, chopped
• 6 sprigs of fresh mint

Instructions

• To make the tea, combine water, orange peel and cinnamon stick(s) in a medium sized saucepan over low heat; bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for only 5 minutes (any longer and it will be bitter). Remove the tea bags and chill the tea (don't remove the cinnamon stick or the orange peel yet). It's also a good idea to pour the tea into a vessel that is not warm. 
  8 cups filtered water, 2 large pieces of orange peel, plus orange slices for garnish, 1 large or 2 small cinnamon stick(s), plus more for garnish, 8 black tea bags
• Make the syrup by combining 1 cup water, sugar and ginger in a small saucepan over low heat. Bring to a boil without stirring. Once boiling, turn off the heat. Tear the mint leaves and stalks into pieces and drop them into the syrup. Let cool to room temperature. Strain the syrup, discarding the ginger and mint.
  1 cup filtered water, 1 cup granulated sugar, 6 quarter-size coins peeled fresh ginger, chopped, 6 sprigs of fresh mint
• Strain the tea into a pitcher. Add the mint syrup and stir. Serve in a tall glass over ice and garnish with orange slices and cinnamon sticks.

Notes

Sugar-Free: Check the post under recipe tips for how to make a sugar-free simple syrup for this sweet tea.

For optimal outcomes when preparing this cinnamon orange sweet tea, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 8oz. | Calories: 99kcal | Carbohydrates: 25.4g | Protein: 0.1g | Sodium: 0.6mg | Potassium: 14.2mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 1.4IU | Vitamin C: 0.5mg | Calcium: 0.4mg | Iron: 1.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cinnamon Orange Sweet Tea appeared first on Noble Pig.

Fruit Salad with Ginger-Mint Syrup

When you’re not sure what to serve as a side dish, you can’t go wrong with this tasty Fruit Salad with Ginger-Mint Syrup. This salad is perfect for brunch, backyard barbecues or anytime you are craving something delicious. It does help that this fruit salad is so simple to put together. The ginger-mint syrup really takes this salad to a new level.

Using a syrup in a fruit salad is especially helpful during the non-peak fruit months (the shoulder months of summer). This is when fruit needs a little assistance in the sweetness department. We all love a beautiful fruit salad in the spring, but many times fruit is just not at it’s best. Using the ginger-mint syrup will bring new life to your fruit salads and you never have to worry about picking the perfect (sweet) melon again.

How Do I Make Ginger-Mint Syrup

It’s so easy. Ginger-mint syrup is basically a simple syrup, made by combining sugar, water, fresh mint and fresh ginger and bringing to a boil. Reducing the ingredients by half, over heat, concentrates the flavors, making them stand out. Be careful not to overcook the syrup as it will become thick and bitter. Overall, it takes about ten minutes to make this syrup on the stove. Cooling time on the counter and in the refrigerator are also required.

When Do I Add The Syrup

There are a couple of different answers to this question. I personally like to let the syrup come to room temperature and chill it (about two hours). I gently stir in the syrup with the fruit right before serving. The longer the syrup is in contact with the fruit, the more flavorful the fruit becomes. However, the syrup can soften the fruit a bit so I tend to add it right before serving, but that’s my personal preference. However, adding the syrup to the fruit and letting it chill together in the refrigerator for several hours does work well. If your fruit is not as ripe as you’d like it, I would let the fruit and the syrup sit longer together before serving.

What Kind Of Fruit Works Best In This Fruit Salad

• Melon – Watermelon, Cantaloupe, Honeydew
• Berries – Raspberry, Strawberry, Blueberries, Blackberries
• Stone Fruits – Peaches, Nectarines, Mangoes, Plums, Cherries
• Apples and Pears
• Pineapple

How Long Will This Fruit Salad Last

The short answer is three to five days. To maximize the shelf life of this fruit salad keep it in an airtight container in the refrigerator. Leaving this or any fruit salad out at room temperature for more than two hours will allow it to deteriorate quickly.

MORE FRUIT SALAD RECIPES

• Honey Lime Fruit Salad
• Watermelon Feta Mint Salad
• Couscous Fruit Salad

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Fruit Salad with Ginger-Mint Syrup

Almost any fruit is excellent here - even peaches, nectarines and cherries would work well. Use what strikes you for dessert and serve with sugar cookies. The ginger-mint syrup is especially good when your fruit needs a little extra sweetness. 

Course Dessert, Side Dish

Cuisine American

Keyword Fruit Salad with Ginger-Mint Syrup

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 8 cups

Calories 188kcal

Author Cathy Pollak

Ingredients

Syrup:

• 1 cup sugar
• 3/4 cup water
• 1/4 cup fresh mint, coarsely chopped
• 3 tbsp fresh ginger, coarsely chopped
• zest and juice of one lime

Fruit:

• 2 cups watermelon balls
• 2 cups cantaloupe balls
• 2 cups honeydew balls
• 2 cups fresh pineapple chunks
• 2 pints blueberries
• 2 pints blackberries
• 2 pints raspberries

Instructions

• For the syrup, simmer the sugar, water, mint, ginger, lime zest and juice in a saucepan over medium heat until reduced by half, about ten minutes. (You do not want to overcook or the syrup will become bitter and thick.)
• Strain the syrup into a small bowl and let come to room temperature. Place in the fridge to chill for at least two hours.
• Prepare fruit and chill at least one hour.
• Right before serving toss fruit and syrup together in a large bowl. Serve immediately.

Nutrition

Serving: 1cup | Calories: 188kcal | Carbohydrates: 46.8g | Protein: 1.6g | Fat: 0.4g | Polyunsaturated Fat: 0.2g | Sodium: 16.9mg | Potassium: 384.4mg | Fiber: 3.9g | Sugar: 39.4g | Vitamin A: 42IU | Vitamin C: 68.7mg | Calcium: 14.8mg | Iron: 1.7mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fruit Salad with Ginger-Mint Syrup appeared first on Noble Pig.

Carrot-Parsnip Ginger-Lime Soup

This soup needs to be on everyone’s table this holiday season.

If parsnips are not something you regularly eat, you really need to add them into your meals. They are amazing in soup and equally fantastic when roasted with salt and pepper. They are honestly my favorite root vegetable.

It’s hard to imagine that these bleak looking ingredients make up the body of this soup; carrots, parsnips and ginger root.

Veggies chopped up and added to chicken broth and coconut milk, a quick simmer and they are ready to go into the blender.

Promise me you’ll make this soup this season. You don’t want to disappoint my husband.

The chives are garnish, but don’t leave them out. They add this savory, onion flavor you don’t want to miss out on.

More Soup Recipes

Make a big batch of soup tonight and enjoy every bite.

• Corn Chowder
• Wild Rice Soup
• Dill Pickle Soup
• Pork Ramen
• Chicken Tortellini Soup
• Sausage Tortellini Soup
• Chicken Pot Pie Soup
• Kale and White Bean Sausage Soup

The post Carrot-Parsnip Ginger-Lime Soup appeared first on Noble Pig.

Crumbles are one of absolutely favorite desserts! Whether it’s caramel apple crumble, mini apple crumble or blackberry crumble, I’ve never had one I didn’t like!

Pear and Ginger Crumble Recipe

Think gooey, not-to-sweet, rustic and textural nirvana. Pear and Ginger Crumble is one of those desserts you can serve with ice cream because it’s not over the top sweet.

This crumble recipe is hands a favorite dessert by anyone who has tried it. The crunchy topping with oats really makes it special.

The pears and freshly grated ginger leave you wondering why you haven’t put these two ingredients together previously. They are a magical pairing.

Bosc pears are the perfect choice for the pear crumble.

The flesh of the Bosc pear is more dense than other pears, which makes them perfect for baking.

Bosc pears also have a complex flavor, which is not overwhelmed when using a strong spice like cinnamon.

Ingredients for Pear and Ginger Crumble

Pantry Ingredients

• all-purpose flour – you will use this in the crumble topping and the filling, where it will thicken the juices from the pear.
• old-fashioned oats – make sure they are not quick cooking oats, which will turn to mush
• dark brown sugar – it has more of a deep, molasses flavor than light brown sugar
• ground cinnamon – make sure it’s fresh
• table salt
• granulated sugar – only used in the filling

Fresh Ingredients

• Bosc pears – do not substitute other types of pears, the flesh of the Bosc pear holds up perfectly while baking
• butter – I highly recommend using high quality butter like Kerrygold, you will taste the difference in your baked goods
• fresh lemon juice – do not use the bottled kind

How To Make Pear and Ginger Crumble

Step One: Preheat oven to 375 degrees F. Prepare an 8 x 8 baking pan by spraying with cooking spray.

Step Two: For the topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble. Set aside.

Step Three: For the filling, combine pear slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.

Step Four: Transfer the pear mixture to the baking dish. Sprinkle the crumble topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes.

Step Five: Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.

Recipe Tips

Peel pears with a potato peeler and then slice them into 1″ thick pieces. They do not have to be uniform in size whatsoever.

Toss sliced pears immediately with lemon juice to keep them from browning.

Let the crumble rest for about 15 minutes before digging in with a spoon.

Serve warm with vanilla ice cream.

Look at that topping. I guarantee it will be your favorite part!!

There will not be any leftovers so you might want to make two.

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Pear and Ginger Crumble

A classic pairing of pears and ginger makes this Pear and Ginger Crumble recipe a dessert you will not soon forget. Serve warm right out of the oven with a scoop of vanilla ice cream for the ultimate treat. Easy enough to make on a weeknight too.

Course Dessert

Cuisine American

Keyword Pear and Ginger Crumble, Pear Crumble

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 237kcal

Author Cathy Pollak

Ingredients

Crumble:

• 1/4 cup all-purpose flour
• 2/3 cup old-fashioned oats
• 1/2 cup packed dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp table salt
• 3 tbsps butter

Filling:

• 3 lbs firm, but ripe Bosc pears, peeled, cored and cut into 1" thick slices
• 1 tbsp fresh lemon juice
• 1 tbsp freshly grated ginger
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour

Instructions

• Preheat oven to 375 degrees F. Prepare an 8 x 8 baking pan by spraying with cooking spray.
• For the topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble. Set aside.
• For the filling, combine pear slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Transfer the pear mixture to the baking dish. Sprinkle the crumble topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.

Nutrition

Calories: 237kcal | Carbohydrates: 45g | Protein: 2.1g | Fat: 6.4g | Saturated Fat: 3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 0.5g | Cholesterol: 11.2mg | Sodium: 39.3mg | Potassium: 24.6mg | Fiber: 4.3g | Sugar: 28.8g | Vitamin A: 3.8IU | Vitamin C: 7.5mg | Calcium: 3.3mg | Iron: 2.7mg

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