- 3 cups granulated sugar
- 4 quarts water
- 14 slices fresh ginger root
- 4 cups fresh lemon juice
- 2 lemons, sliced
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- In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling,
stirring occasionally. Remove from heat. Stir in lemon juice. Cool for 15 minutes.
- Remove ginger. Refrigerate lemonade at least one hour, or until chilled.
- Serve over ice and garnish with lemon slices.
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