Fresh Ginger, Lemongrass and Mint Lemonade: A Zingy Herb-Packed Drink
There are some drinks that just feel good to make — and this fresh ginger, lemongrass and mint lemonade is absolutely one of them. The kitchen fills with the most incredible fragrance as you bruise the lemongrass, the ginger gives everything a little heat, and the mint brings it all together with a cool, clean finish. It looks as good as it tastes, too.
This is the kind of drink that earns its place at a summer garden party, a weekend brunch, or a quiet Tuesday afternoon when you fancy something that feels a bit more intentional than reaching for a can. It’s naturally alcohol-free, endlessly adaptable, and built almost entirely from herbs and aromatics — which is exactly what we love here at Green Herb Guru.
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Why You’ll Love This Recipe
- It’s made with proper herbs, not syrups. Fresh ginger, lemongrass and mint are the star players here — real aromatics that bring real flavour, not just sweetness.
- It tastes like something you’d order at a fancy café. Layered, fragrant, and genuinely refreshing — but you made it at home for a fraction of the price.
- It’s ready in about 20 minutes. There’s a short steeping time for the aromatic base, but otherwise this is a simple, low-effort recipe.
- It’s easy to scale up. Making a pitcher for guests? Just double or triple the batch — it keeps well in the fridge for a couple of days.
What Is Lemongrass?
Lemongrass (Cymbopogon citratus) is a tropical grass with a bright, citrusy aroma that sits somewhere between lemon zest and fresh ginger. It’s used widely across South-East Asian cooking — in soups, curries, teas and drinks — and it brings a fragrant, slightly floral citrus note that regular lemon juice alone can’t replicate.
You’ll find lemongrass in most supermarkets now, usually in the fresh herb or world foods section. Look for firm, pale green stalks with a slightly purple tinge at the base. If you can only find dried or frozen lemongrass, it’ll work in a pinch, but fresh gives a much brighter result. You can also grow your own — it does well in a sunny spot or a large pot indoors during colder months.
Ingredients
Makes approximately 4–6 glasses / roughly 1.2 litres
- Fresh lemongrass (3 stalks): The aromatic base of this drink. Bash the stalks firmly with a rolling pin before adding them to the pan — this bruises the fibres and releases much more flavour. Use only the lower, pale portion (discard the tough, woody tops).
- Fresh ginger (a thumb-sized piece, around 25–30g): No need to peel it if it’s relatively clean — just give it a scrub and slice it thinly. Ginger gives this lemonade its warmth and gentle heat. The longer you steep it, the more pronounced the flavour becomes.
- Fresh mint (a large handful, plus extra to serve): If you grow your own, now’s the time to harvest it. Spearmint is the gentler, sweeter variety and works beautifully here, but peppermint works too for a slightly more intense, cooling finish. Check out our mint teas 101 guide for more on the different varieties and what each brings to a drink.
- Honey or caster sugar (3–4 tablespoons, to taste): Honey adds a lovely gentle depth alongside the lemongrass. Caster sugar gives a cleaner, more neutral sweetness. Start on the lower end and adjust once chilled — cold drinks taste less sweet than warm ones.
- Fresh lemons (3–4, juice of): About 120–150ml of fresh lemon juice. Always freshly squeezed — bottled lemon juice has a flat, slightly bitter note that won’t do this recipe justice.
- Cold still or sparkling water (700–800ml): Still water makes this a quieter, more delicate drink. Sparkling makes it feel more celebratory and refreshing. Both are brilliant — it entirely depends on what mood you’re in.
- Ice, to serve.
Substitutions and Additions
- Swap the honey for agave syrup if you’d prefer a fully vegan sweetener with a similar gentle flavour profile.
- Add a pinch of turmeric to the steeping liquid for a golden tinge and an extra layer of warm, earthy flavour — it pairs surprisingly well with ginger.
- Try adding cucumber slices to the finished jug. A few thin rounds of cucumber add a fresh, green note that stretches the drink even further.
- Use lime instead of lemon (or a mix of both) for a slightly sharper, more tropical feel that leans into the lemongrass beautifully.
- Make it sparkling from the start by steeping the aromatics in a slightly smaller amount of water, then topping up with a full can of sparkling water just before serving — keeps the fizz fresher.
Instructions
- Trim the lemongrass stalks, keeping the lower pale section (roughly 15–20cm). Bash each stalk firmly with a rolling pin until slightly flattened and fragrant. Slice roughly.
- Peel or scrub the ginger and slice thinly. Tear the mint leaves roughly — no need to be precise, you just want to release the oils.
- Add the lemongrass, ginger and about half the mint to a small saucepan. Pour over 400ml of water.
- Bring to a gentle simmer over medium heat, add the sweetener, and stir until dissolved. Simmer for 5 minutes, then remove from the heat.
- Leave the mixture to steep for at least 10 minutes (or up to 30 minutes for a stronger flavour). The liquid will take on a pale golden colour and smell absolutely wonderful.
- Strain the liquid through a fine sieve into a large jug, pressing the solids firmly to extract as much flavour as possible. Discard the spent aromatics.
- Squeeze the lemons and add the fresh juice to the jug. Stir well.
- Top up with 700–800ml of cold still or sparkling water, depending on your preference.
- Taste and adjust — more lemon for sharpness, more sweetener for balance, more water to dilute if needed.
- Add the remaining fresh mint leaves and plenty of ice. Serve immediately, or refrigerate until needed (up to 2 days — add the fizz and ice just before serving if using sparkling water).
Recipe Tips
- Don’t skip the bashing step. Lemongrass releases its flavour through bruising, not just heat. A minute of effort here makes a noticeable difference to the final drink.
- Taste before you chill. The sweetness level that tastes right at room temperature will seem slightly muted once the drink is cold — so you may want to add a touch more sweetener before refrigerating.
- Steep longer for a bolder flavour. If you like ginger with a real kick, leave the mixture to steep for the full 30 minutes rather than the minimum 10. It gets more intense and spicier as it sits.
- Make the aromatic base ahead of time. The strained, concentrated liquid (before diluting with water) keeps well in the fridge for up to three days. Dilute and add lemon juice fresh when you’re ready to serve.
- Mint wilts fast once added to the jug. If you’re making this ahead for a party, add the fresh mint leaves just before serving to keep them looking their best.
Serving Suggestions
This lemonade is the kind of drink that pairs beautifully with food that’s bright, fresh and a little bit summery. Alongside something like a creamy dill cucumber salad or a light herb-forward dish, it feels like a proper spread. The ginger and lemon also work particularly well alongside anything mildly spiced.
If you’re putting together a drinks table or a mocktail spread, this goes beautifully alongside other herb-infused drinks and mocktails — a little variety on the table means there’s something for everyone, and the visual contrast between different herb drinks makes for a lovely spread.
Serve in tall glasses with plenty of ice, a sprig of fresh mint, and a slice of lemon on the rim. If you want to make it feel a little more special, freeze a few mint leaves into ice cubes the night before — they look gorgeous and keep the drink cold without diluting it.
Storage
The finished lemonade keeps well in the fridge for up to 2 days in a sealed jug or bottle. The flavour actually deepens slightly on the second day as the mint and lemon continue to infuse. Give it a stir before serving, as the lemon juice can settle a little.
If you’ve used sparkling water, it will go flat in the fridge. The best approach is to make the concentrate (the steeped and strained liquid plus lemon juice) and refrigerate that separately, then top up with fresh sparkling water when you’re ready to pour.
This recipe doesn’t freeze particularly well as a finished drink, but the aromatic base (strained, sweetened lemongrass and ginger liquid) can be frozen in ice cube portions and used to make individual glasses on demand — a handy trick for busy weeks.
Recipe FAQ
Can I use dried lemongrass instead of fresh? You can, though the flavour will be more muted and less fragrant. Dried lemongrass lacks the essential oils that give fresh stalks their brightness. If using dried, increase the quantity slightly and steep for longer. Fresh is always worth seeking out for a recipe like this.
My lemonade tastes too gingery — what can I do? Simply dilute with a little more cold water, or add extra lemon juice to balance it out. You can also stir in a small amount of extra sweetener, which softens the perception of heat. Next time, steep the ginger for a shorter time — 10 minutes rather than 30 — or use a slightly smaller piece.
Is this lemonade safe during pregnancy? Lemon and mint in moderate food amounts are generally fine, but medicinal-level ginger and lemongrass are sometimes flagged as herbs to approach with caution during pregnancy. This recipe uses both in relatively small amounts in a drink context, but if you’re pregnant or have any concerns, it’s always worth checking with your midwife or GP before consuming herb-forward drinks regularly.
Can I make this into an alcoholic cocktail? Absolutely — this works wonderfully as a cocktail base. A measure of vodka or white rum added to an individual glass makes a lovely long drink. Gin — particularly a citrus or botanicals-forward gin — is also a brilliant choice alongside the lemongrass.
What’s the difference between spearmint and peppermint in this recipe? Spearmint has a sweeter, softer mint flavour that blends gently with the lemongrass and ginger without overpowering them. Peppermint is more intense and higher in menthol, which gives a stronger cooling sensation. Both work well here — it comes down to personal preference. If you grow your own mint, you might enjoy learning more about the mint family to figure out which variety you have.
How long does the aromatic base keep in the fridge? The strained concentrate (lemongrass, ginger and mint steeped liquid, before adding lemon juice and water) keeps well in an airtight container in the fridge for up to 3 days. Add the lemon juice and dilute with water fresh each time you use it.
Fresh Ginger, Lemongrass and Mint Lemonade
A fragrant, herb-packed lemonade made with fresh lemongrass, ginger and mint. Naturally alcohol-free, refreshing served still or sparkling, and ready in about 25 minutes.
Ingredients
- 3 stalks fresh lemongrass
- 25–30g fresh ginger, thinly sliced (approx. thumb-sized piece)
- 1 large handful fresh mint, plus extra sprigs to serve
- 3–4 tablespoons honey or caster sugar, to taste
- 3–4 lemons, freshly squeezed (approx. 120–150ml juice)
- 400ml water (for steeping)
- 700–800ml cold still or sparkling water
- Ice, lemon slices and fresh mint sprigs to serve
Instructions
- Trim the lemongrass stalks, keeping the pale lower section. Bash firmly with a rolling pin until flattened and fragrant, then slice roughly.
- Scrub and thinly slice the ginger. Tear half the mint leaves roughly to release the oils. Set the remaining mint aside for serving.
- Add the lemongrass, ginger and torn mint to a small saucepan with 400ml of water. Bring to a gentle simmer over medium heat.
- Add the honey or sugar and stir until dissolved. Simmer for 5 minutes, then remove from the heat.
- Leave to steep for at least 10 minutes, or up to 30 minutes for a stronger, spicier flavour.
- Strain through a fine sieve into a large jug, pressing the solids firmly. Discard the spent aromatics.
- Add the fresh lemon juice and stir well.
- Top up with 700–800ml of cold still or sparkling water. Taste and adjust sweetness or lemon as needed.
- Add the reserved fresh mint and plenty of ice. Serve immediately or refrigerate for up to 2 days.
Notes
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 23mgCarbohydrates: 52gFiber: 1gProtein: 4g
Continue Your Journey
- Herb-Infused Drinks & Mocktails: Your Guide to Healthy Hydration — more ideas for building a herb-forward drinks repertoire at home.
- Mint Teas 101: Simple Blends for Digestion, Focus and Fresh Breath — everything you need to know about brewing with mint.
- The Mint Family: Calm, Digestion and Everyday Wellness from Your Herb Pots — a closer look at mint and its relatives, and how to use them.
- Fresh Orange Lemonade with Mint — another bright, mint-forward lemonade if you love this style of drink.
- How to Make Herbal Tea Blends for Beginners — expand your herb drink-making skills with simple, delicious blends.
Have you tried adding lemongrass to drinks at home before? Drop a comment below — I’d love to know what combinations you’ve experimented with!
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