Lemon-Ginger Lemonade

Lemon-Ginger Syrup:
Zest of 1/2 lemon, chopped (1 teaspoon)
1 (1-inch) piece of ginger root, peeled and sliced thin
1/2 cup sugar
1/4 cup water

Lemon-Ginger Lemonade:
1 cup fresh-squeezed lemon juice
1/4 cup superfine sugar
4 cups cold water (spring water preferred)
Ice cubes (2 or 3 per glass)

To make syrups: Combine zest, ginger, sugar and water in a small nonreactive saucepan. Bring mixture to a boil, then boil 1 minute. Turn off heat and cover pan. Allow mixture to steep until cool. Strain out solids; discard. Refrigerate syrup until ready to use.

To make lemonade: Combine lemon juice, sugar and syrup. Stir until sugar has dissolved. Add cold water and stir again. Pour over ice in tall glasses. Makes about 51/2 cups.

Per (1/2-cup) serving: 51 calories, no calories from fat, .09 grams protein, 14 grams carbohydrates, .1 grams total fiber, no fat, no cholesterol, .37 milligrams sodium.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

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in the Understanding Spirit:
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A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.