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Everyone knows that if one thing screams summer time it is a lemonade stand. Sadly, all of children in my neighborhood have long since grown up and are now too cool to be setting up a lemonade stand at the end of their driveway. But that is not going to stop me from making my own lemonade and getting into the spirit of summer. Although, as you may know, I am always one for adding a little twist on a normal recipe and this old favorite is no different. If you have never had the oppurtunity to try ginger lemonade, you are in luck. I am going to share with you one of the best recipes that you will be obsessed with and making constantly.
Even though it is so easy to just go to the store and buy a bottle of lemonade, part of the fun is trying to get the combination of sour and sweet just right and what other recipe requires this more than a lemonade recipe. Too much lemon juice and you will be puckering through your entire pitcher. Too much sugar and you will have a thick lemony syrup on your hand that you will barely be able to get down. I have been on both ends of this spectrum and neither is ideal. But that is all part of the experience and the joy that is completely and utterly messing up on a recipe.
I have only made an actual from scratch lemonade recipe a handful of times and that is probably because juicing lemons is not the most fun and exciting thing in the world. Also, if you do it for too long, your hands get so dry that no amount of lotion can ever reverse it. That being said, I am always extremely happy with the results and can taste the difference between it and any pre-made mix. It seems as though it always tastes fresher and better overall if you take the time to get the mixture just right.
- 6 1/2 cups water
- 1 cup cane sugar
- 1 cup lemon juice (either freshly squeezed or store bought)
- 4-inch ginger root
- Bring the water to a boil in a medium sized pot.
- While the water boils, grate the ginger root until it is a fine consistency.
- Once water begins to boil, add in the ginger, cane sugar, and lemon juice, allowing the new combination to return to a boil.
- Once reheated and all the sugar is dissolved, remove from heat and allow to cool.
- Pour through a fine strainer to remove all remaining pieces of ginger before placing the final product into the fridge.