Serves 4, once.
The greatest lemonade we’ve tasted. But, since it requires a little more than just squeezing lemons, we’re working on a production version. We’ll post it when tested. Our plan is to prepare the ginger syrup and lemon juice in advance and in quantity, adding the seltzer water when served.
3-inch/8cm piece of fresh ginger, peeled and crushed
1 cup/.25 liter plain water
1 ½ cups sugar
1 ½ cups fresh squeezed lemon juice (6-8 lemons)
4 cups/1 liter sparkling water or seltzer, to taste (If using mineral water, choose something bland, like Appolinaris)
1 lemon, sliced thin
Sprigs of mint for garnish
Source: Vegetarian Times July 2001, credited to Nicole Routhier, Fruit Cookbook.
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