Serve with Szechuan Chicken Salad.
- 2 cups sugar
- 2 cups water
- 2 cups freshly squeezed lemon juice (about 16 lemons)
- 1/4 cup ginger, thinly sliced
Combined the sugar, water and ginger in a small pot and bring to a boil over medium-high heat. Let the sugar dissolve but not caramelize.
While the sugar water comes up to a boil, squeeze the lemons into a pitcher, discarding the seeds and rind. Add ice to the lemon juice until it comes about halfway up the sides of the pitcher. Strain the ginger-infused sugar syrup into the lemon juice then top it off with some water.