Ginger Lemon Slice Recipes

LEMON-GINGER WATER

This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.

Provided by France C

Categories Drinks Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Lemon-Ginger Water image

Steps:

Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g

Ingredients

½ cup lemon juice
½ cup filtered water
1 (2 inch) piece fresh ginger, peeled
4 teaspoons honey
15 cups filtered water
4 quart-size mason jars (optional)

GINGER & LEMON SLICE

This is a very simple slice to make. It's a great everyday recipe and a slice with a cuppa is divine. It's Gluten Free but can be made also using regular wheat flour (all-purpose flour ) with success too. If you use GF flour, nobody would guess that this slice is gluten free

Provided by Jubes

Categories Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 12

Ginger & Lemon Slice image

Steps:

***SLICE BASE***.
Preheat oven to 160°C.
Combine flour, ginger, sugar and coconut.
Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
Press into a well greased lamington tin or 20cm square pan(or equivelant).
Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
***ICING***.
Sift the icing sugar.
Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.

Nutrition Facts : Calories 146.5, Fat 7, SaturatedFat 4.5, Cholesterol 31.5, Sodium 66.6, Carbohydrate 21.1, Fiber 0.3, Sugar 19.4, Protein 0.7

Ingredients

1 cup gluten-free self-raising flour
2 teaspoons powdered ginger
100 g caster sugar, finely ground sugar (1/2 cup)
25 g desiccated coconut (1/2 cup)
1 egg, lightly beaten
60 g butter, melted
1 tablespoon either golden syrup or 1 tablespoon light corn syrup
1 cup icing sugar, use gluten-free if required (confectioners sugar)
30 g butter, softened
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon hot water

LEMON-GINGER TART

Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.

Provided by Alison Roman

Categories pies and tarts, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

Lemon-Ginger Tart image

Steps:

Make the crust: Heat the oven to 350 degrees.
Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram

Ingredients

1 1/2 cups/192 grams all-purpose flour
2/3 cup/82 grams confectioners' sugar
1 1/2 teaspoons kosher salt
3/4 cup/170 grams (1 ½ sticks) unsalted butter, melted
1 cup/240 milliliters fresh lemon juice
1 1/4 cup/252 grams granulated sugar
4 large egg yolks
1 large egg
1/4 cup/32 grams all-purpose flour
1 tablespoon freshly grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/2 lemon, thinly sliced, seeds removed (optional)

GINGER-LEMON SAUCE

Provided by Food Network

Time 15m

Yield About 1/4 cup sauce

Number Of Ingredients 4

Ginger-Lemon Sauce image

Steps:

Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

Ingredients

1 2-inch knob gingerroot, peeled
4 teaspoons freshly-squeezed lemon juice
4 teaspoons Thai fish sauce
1 teaspoon granulated sugar

LEMON, GINGER, AND CINNAMON FLAVORED WATER

This is a healthy alternative to flavored bottled water for just pennies per serving.

Provided by djalbers

Categories Drinks Recipes

Time 5m

Yield 16

Number Of Ingredients 4

Lemon, Ginger, and Cinnamon Flavored Water image

Steps:

Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

Nutrition Facts : Calories 4.6 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 7.7 mg

Ingredients

2 lemons
3 inch piece fresh ginger, or more to taste
2 cinnamon sticks
1 gallon water

SPARKLING GINGER LEMONADE

Chill out with this delightful ginger lemonade perfect for springtime bridal showers or hot summer days on the deck. It's a quick fix you'll stir up time after time. -Jodi Blubaugh, Eagle Mountain, Utah

Provided by Taste of Home

Time 20m

Yield 5 servings.

Number Of Ingredients 6

Sparkling Ginger Lemonade image

Steps:

In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.

Nutrition Facts : Calories 217 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

2 cups water
1 cup honey
2 tablespoons minced fresh gingerroot
2 cups club soda, chilled
1 cup lemon juice
Lemon slices and fresh mint, optional

More about "ginger lemon slice recipes"

3-INGREDIENT GINGER LEMON WATER - MINIMALIST BAKER

Web Jan 5, 2022 1 large lemon (rinsed) 1 (2-inch) piece fresh ginger (rinsed, peeling optional) 1 dash ground turmeric 1 pinch fresh …
From minimalistbaker.com
4.9/5 (20)
Calories 17 per serving
Category Beverage

Slice lemon in half and juice each half into a serving mug (each mug gets half of the lemon). Be sure to place the juiced lemon halves in the mugs as well to infuse more flavor (see photo).
Add sliced ginger and a dash of ground turmeric. Black pepper and cayenne are optional but bring more balance and heat. Black pepper also increases the bioavailability of turmeric.
Top with boiling water and wait a few minutes for the flavors to infuse. Enjoy. Best when fresh. Can be enjoyed up to 24 hours later if stored in the refrigerator and reheated. Not freezer friendly.

Ginger Lemon Slice Recipes

LEMON-GINGER WATER

GINGER & LEMON SLICE

This is a very simple slice to make. It's a great everyday recipe and a slice with a cuppa is divine. It's Gluten Free but can be made also using regular wheat flour (all-purpose flour ) with success too. If you use GF flour, nobody would guess that this slice is gluten free

LEMON-GINGER TART

GINGER-LEMON SAUCE

LEMON, GINGER, AND CINNAMON FLAVORED WATER

This is a healthy alternative to flavored bottled water for just pennies per serving.

SPARKLING GINGER LEMONADE

Chill out with this delightful ginger lemonade perfect for springtime bridal showers or hot summer days on the deck. It's a quick fix you'll stir up time after time. -Jodi Blubaugh, Eagle Mountain, Utah

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