Ginger-Lemon Sparkling Punch with Fresh Mint

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A zesty, sparkling punch combining fresh ginger and lemon with mint for a bright, invigorating drink. This recipe, ready in about 15 minutes, brings together water, fresh lemon juice, honey for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 70 calories and feeds 6, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 6 Cocktails cuisine 70 cal/serving

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Ingredients

2 tbsp fresh ginger root, peeled and thinly sliced
2 cups water
1 cup fresh lemon juice
1/3 cup honey
3 cups sparkling mineral water
1/2 cup fresh mint leaves
1/2 cup for garnish lemon slices
2 cups ice cubes

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Instructions

Step 1: In a small saucepan, combine 2 tbsp thinly sliced fresh ginger root with 2 cups water. Bring to a simmer over medium heat and cook for 10 minutes until fragrant and slightly reduced.
Step 2: Remove the ginger infusion from heat and strain into a heatproof bowl. Stir in 1/3 cup honey until completely dissolved, then allow to cool to room temperature.
Step 3: In a large pitcher, mix the cooled ginger-honey syrup with 1 cup fresh lemon juice and 3 cups sparkling mineral water.
Step 4: Add 1/2 cup fresh mint leaves and 2 cups ice cubes to the pitcher, stirring gently to combine.
Step 5: Serve the punch garnished with 1/2 cup lemon slices and additional mint leaves.