Monday, October 09, 2006

Ginger Lemonade

From: The Culinary Institute of America Breakfasts & Brunches

6 2/3 C cold water, divided use
1/2 C sugar
3/4 inch piece ginger, sliced
1 C lemon juice
8 thin slices ginger for garnish

Combine 2/3 cup water with the sugar and ginger in a small saucepan and bring to a boil. Stir to dissolve the sugar. Remove the pan from the heat and allow the ginger to steep in the sugar-water for 10 minutes. Strain the mixture, pressing the ginger to extract all its juices.
Combine the ginger sugar-water with the lemon juice and add the remaining cold water. Stir to combine.
Serve immediately over ice garnished with a ginger slice or store refrigerated until ready to use.

No comments: