Ginger and lemon play well together to create an invigorating, crisp twist on lemonade. Freeze into cubes so the drink stays cold on a hot summer day.
Ingredients
- 3 cups white sugar
- 4 quartss water
- 14 slices fresh ginger root
- 4 cups fresh lemon juice
- 2 lemons , sliced, for garnish
Instructions
-
1
Combine sugar, water, and ginger root in an 8-quart saucepan. Heat to boiling, stirring occasionally until sugar melts. Remove from heat.
-
2
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
-
3
Serve over ice, and garnish with lemon slices.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mediterranean Dip
Whenever I go to a party, everyone requests that I bring this Mediterranean dip. If you enjoy hummus and veggies, you will like this dip! Serve with homemade pita chips or tortilla chips.
Pear and Blue Cheese Pastry Triangles
To die for delicious. Fairly quick appetizer and guests can't get enough. The perfect balance of sweet and savory. Easy to adjust for large or small groups. Don't skip the onions!
Chocolate Beet Muffins
For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They freeze well but good luck having any left over for the freezer! They are simply delicious! Makes 12 large muffins.