Ginger-Zapped Lemonade



  • 6 cups water
  • 1 cup sugar
  • 1/4 cup grated, peeled fresh ginger
  • 1 1/2 cups fresh lemon juice (about 8 lemons)


  1. Combine 1 cup water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.
  2. Place ginger in a double layer of cheesecloth; tie securely. Place cheesecloth bag in a large pitcher, and add lemon juice. Add the sugar mixture and remaining 5 cups of water to pitcher, and stir well. Refrigerate the lemonade for 2 hours or until chilled. Discard cheesecloth bag.


8 servings (1 cup each)


  • Ghosh, Kris, Betty Crocker's Living with Cancer Cookbook. 2002.
  • Harris, Jessica B. Cooking Light. April 2003

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  • Nutrition Tip

    Nausea and vomiting are common side effects for people undergoing chemotherapy and radiation therapy. Some medications may also cause queasiness.

    Certain foods and nutrition strategies can work well in conjunction with medications to reduce nausea. Ginger and lemon are two types of foods that may control nausea.

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