RECIPE

Ginger Lemonade

Serve with Szechuan Chicken Salad.

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 2 cups freshly squeezed lemon juice (about 16 lemons)
  • 1/4 cup ginger, thinly sliced

Preparation

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.

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