- 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.