3 cups granulated sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced
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.
Independence Day Recipes