Recipe: Spicy Ginger Lemonade
Makes about 4 quarts
Serves 10 to 12
- 10 ounces
- 2 cups
- 10 cups
- 2 cups
freshly-squeezed lemon juice (from about 15 lemons)
Peel the ginger and chop into roughly 1/4-inch pieces. Combine the ginger, sugar, and 4 cups of the water in a medium pot over high heat. Bring to a boil, reduce the heat to medium, and simmer for 45 minutes. Strain the syrup through a fine mesh sieve, pressing on the ginger with the back of a spoon. You should have about 3 cups of syrup. Cool to room temperature.
Combine the lemon juice and remaining 6 cups water in a large pitcher or pot. Stir in all of the ginger syrup. Chill before serving or serve over ice.
Feel free to adjust the amount of simple syrup based on your personal taste.
The ginger pieces left from making the syrup make for a delightfully spicy, slightly sweet snack. Store them in the fridge to eat throughout the week or add them to your favorite muffin recipe.