| 3 | cups sugar |
| 16 | cups (4 quarts) water |
| 12 | to 14 slices gingerroot , (about 2-inch piece) |
| 4 | cups fresh lemon juice (24 lemons) |
| 2 | lemons, sliced |
| 1. | Mix sugar, water and gingerroot in 8-quart Dutch oven. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Remove gingerroot. |
| 2. | Pour sugar mixture into pitcher or large glass or plastic container. Stir in lemon juice. Refrigerate at least 1 hour until chilled. |
| 3. | Serve lemonade over ice with lemon slices. |
|
| Peeling fresh gingerroot is easy; just scrape the skin off using the rounded tip of a spoon. |
|
| Make extra lemonade, and use it to make ice cubes. Pour lemonade over lemonade ice cubes, and the flavor won't dilute as the ice melts. |
Nutrition Information:
130 ( 0); 0g ( 0g); 0mg; 10 mg; 33 g ( 0g); 0g 0%; 20 %; 0%; 0% 2