1 C. freshly squeezed lemon juice
1/4 C. superfine sugar
1/2 C. lemon-ginger syrup (see recipe below)
4 C. cold water, spring water preferred
Ice cubes (2 or 3 per glass)
Combine lemon juice, sugar and syrup. Stir until sugar has dissolved. Add cold water and stir again.
Pour over ice in tall glasses. Serve with a straw, if desired.
Makes about 5 1/2 cups.
Zest of 1/2 lemon, chopped (1 t.)
1 inch piece of fresh ginger, peeled and sliced thin
1/2 C. sugar
1/4 C. water
Combine zest, ginger, sugar and water in a small saucepan. Bring mixture to a boil, then boil for 1 minute. Turn off heat and cover pan. Allow mixture to steep until cool.
Strain out solids; discard. Refrigerate syrup until ready to use.
Makes 1/2 Cup.
Picnic Basket From Kim of Kim's Whim