Strawberry-Ginger Limeade

Name: Strawberry-Ginger Limeade
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 tablespoon zest and 1 1/2 cups juice from 12 to 14 large limes, plus 1 for garnishing; 3/4 cup honey; 1 (3-inch) piece ginger, peeled and chopped; 1 cup mint leaves picked from 1 bunch; 1 pint strawberries, hulled and quartered; Ice, for serving

By Millie Peartree

Published June 11, 2024

Strawberry-Ginger Limeade — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rating: 4(97)
Comments: Read comments

Red drinks are central to Juneteenth, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding honey for its sweet distinct flavor, lime juice and mint for freshness, and ginger for a fiery warmth. And it’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries, since underripe ones can have bitter notes.) Serve over ice with a twist of lime for an extra burst of flavor.

Featured in: 5 Festive Recipes for a Juneteenth Feast

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

1tablespoon zest and 1½ cups juice from 12 to 14 large limes, plus 1 for garnishing
¾cup honey
1(3-inch) piece ginger, peeled and chopped
1cup mint leaves picked from 1 bunch
1pint strawberries, hulled and quartered
Ice, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large pitcher, combine lime juice, honey and 4 cups water.
Step 2
To a blender or food processor, add ginger, ½ the mint leaves, all the zest and ½ cup water, and blend until smooth. Using a fine-mesh sieve, strain the mixture into the pitcher, pressing on solids to extract as much liquid as possible.
Step 3
In the same blender or food processor (no need to clean), add strawberries and ½ cup water. Blend until smooth and strain into the pitcher. Stir and chill until ready to serve.
Step 4
To serve, taste for sweetness and adjust, if needed. Muddle remaining mint leaves in glasses, add ice and pour limeade over. Garnish with slices of lime.

Ratings

4 out of 5

97 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

CFrance1 year ago

And add gin!

RSB561 year ago

IF I were to make this again (questionable), I would substitute sugar for the honey. In spite of all the other ingredients, the strongest taste in this drink was the honey. The whole family turned thumbs down on the taste because of the honey.

Bougeotte1 year ago

Taking my inspiration from this to plan ahead on a hot Juneteenth eve: an ounce or two of cooled concentrated Red Zinger tea (first ingredients hibiscus rosehips) steeped with fresh ginger root, half an ounce of ginger liqueur, an ounce of gin, fresh lime juice, stevia to taste, and back into the fridge to chill so I don't have to ice it down later when I top it with Nixie's lime ginger seltzer. Scale up if you're feeling hospitable.

LilMac1 day ago

I had all the ingredients (oops, something ate most of my mint) and wanted to try this for Juneteenth. Good, but probably won't make again. Our strawberries were so juicy, but were overpowered by the lime (I didn't strain the lime juice, so very pulpy, which I like). Could not taste a honey flavor (because of the all that pulp?), slight ginger burn and my 1/4 cup of mint still managed to come through. Refreshing and definitely not too sweet.

Xanthegirl2 days ago

Any thoughts if frozen strawberries could be used successfully in this recipe since local fresh are now out of season?

zcooks11 months ago

Pro tip. Add sparkling water.

Private comments are only visible to you.