Ingredients
3
cups sugar
16
cups (4 quarts) water
12
to 14 slices gingerroot , (about 2-inch piece)
4
cups fresh lemon juice (24 lemons)
2
lemons, sliced
Preparation
Mix sugar, water and gingerroot in 8-quart Dutch oven. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Remove gingerroot.
Pour sugar mixture into pitcher or large glass or plastic container. Stir in lemon juice. Refrigerate at least 1 hour until chilled.
Serve lemonade over ice with lemon slices.
