Recipe of the Month
Ginger-Zapped Lemonade
Ingredients
- 6 cups water
- 1 cup sugar
- 1/4 cup grated, peeled fresh ginger
- 1 1/2 cups fresh lemon juice (about 8 lemons)
Directions
- 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.
- 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 water to pitcher, and stir well. Refrigerate the lemonade for 2 hours or until chilled. Discard cheesecloth bag.
Yield
Makes 8 servings (1 cup each)
References:
- Ghosh, Kris, Betty Crocker's Living with Cancer Cookbook. 2002.
- Harris, Jessica B. Cooking Light. April 2003.
