Like a cross between ginger ale and the less sweetened, less carbonated ginger beer – this recipe for homemade spiced green tea ginger lemonade will hit the spot on warm spring and summer days.
I have to confess, I almost didn’t hit publish on this one. But then I FINALLY read Lindsay’s wise words on blogger burnout and hit the right buttons to make this wall of words appear on your screen.
Lately (read: for the past three months or so) I’ve been having some issues with blogging.
Things like thinking I’m never doing enough. Not enjoying it. Changing everything up and enjoying it even less because SO INTENSE. Feeling like blogging is dictating my life when really
my baby I should be doing that. Hating my photography. My writing. My cooking. Basically, there’s been too much negativity and I feel like I’ve been drowning myself in it (talk about being philosophical today).
There’s a few things I really like and one of them is FOOD. I heart cooking for this little internet space of mine. And I almost love eating all the goodies even more but shhhh, let’s keep it a secret. I’m also incredibly fond of photography and reading and writing and basically I’m perusing you as receiver of my creative outlet and you’re doing an awesome job as such! Thank you ♡
But the thing is that I’m also a terrible, terrible perfectionist. I majorly suffer from OCD. So bad in fact that I have to sort our plastic baby spoons by color, even though they are hidden away in a drawer.
And my other problem is that I can never settle for anything. I keep thinking the grass has to be greener somewhere. I can’t settle on a photography style because I don’t know if it’s me.
And it’s not just the writing, it’s the recipes as well. For a while I went with the flow and with what Pinterest told me was going viral at any given moment.
But it wasn’t making me happy and I felt like my own creativity got so stunted in the constant quest for popularity. Then I went all fancy pantsy and worked on posts until 4am, including three hours of plating. And that’s also when major blogger tiredness hit.
I just couldn’t do it any longer and so I posted very, very sporadically. Which in turn left me under constant pressure to blog. So there I was, not cooking or writing or doing anything at all but still I was SO stressed out.
And in the process of all this I have not only burned myself out pretty badly but I have also completely detached myself from the best side of it all, which is YOU and the entire food blogging community ♡
And so for the sake of my marriage, my child and my heart I have decided to stop cooking and photographing in a way that takes eighteenhundred hours per post and instead do things that take way, way less time.
So there’s more opportunities left to talk, to snuggle, to go outside and enjoy the sun (if it does ever come back, we had snow yesterday and I’m not even joking in the least) and to sometimes just have time to do nothing without feeling like I should be scheduling pins, researching recipes or reading up on SEO. Basically, I need to stop rotating and I very much intend doing so.
If you’re still reading you deserve the absolute biggest fan award. You’re my personal hero and if I could I would send you a gazillion pounds of homemade Twix bars. No, seriously. It means so much to me that you are here, supporting this little hobby-turned-obsession.
And in the spirit of all I just said – here is a super simple recipe to make your own spiced green tea ginger lemonade at home. There’s no fancy pictures of my gloved hands holding a raw duck breast and there’s certainly no 3 hour plating but really, I promise. This is an awesome recipe. And the best thing about this post? I got to enjoy a glass of it at a reasonable hour with Brani while watching the latest episode of Better Call Saul.
Spiced Green Tea Ginger Lemonade Recipe
- 1 l water 4 cups
- 15 g dried green tea leaves 2 tablespoons
- 80 g ginger coarsely grated, 1 1/2 cups
- 10 g (2 tablespoons yield of ~3 large lemons) lemon zest
- 3 g cardamom pods about 10 pieces
- 12 g cinnamon sticks about 2
- 60 g agave nectar plus extra to taste, 3 tablespoons
- 100 g lemon juice 1/3 cup plus 2 tablespoons
- slices Ice cubes and lemon to serve
- Pre-heat a sous-vide water bath to 70°C (158°F).
- Boil the water and cool to 80°C (175°F). Add the green tea leaves and steep for 2-3 minutes. strain the leaves, discard and set the tea aside.
- To a sous-vide bag add the ginger, lemon zest, cardamom and cinnamon sticks. Pour the tea and agave nectar on top. Seal the bag and submerge in the water bath for up to 2 hours but at least 30 minutes. Remove from the water bath and allow to cool for 15 minutes. Strain.
- Stir the lemon juice into the mixture and refrigerate until completely chilled. Taste for sweetener and adjust according to your taste.
- Pour the liquid into a chilled 1 quart whipping siphon. Charge with 1 CO2 soda cartridge (NOT a N2O whipped cream cartridge!). Dispense over ice into individual glasses and serve immediately with additional lemon slices.
Nutrition (this is an estimate)
Whenever I make soda in a whipping siphon I use my iSi Gourmet whip – it’s one of my favorite tools in the kitchen! The small picture on the right is an affiliate link and if you purchase something through it I will get a commission. It won’t cost more for you.