Recipe: Ginger Lemonade (and homemade ginger concentrate)

GINGER LEMONADE

2 ounces fresh ginger, peeled, cut into thin disks (1/3 cup)
1/4 cup honey, or more to taste
1/8 teaspoon kosher salt
3/4 cup fresh lemon juice (from about 4 large lemons)

Put the ginger in a medium heatproof bowl. Bring 2 cups cold water to a boil, then pour it into the bowl and stir to agitate the ginger. Slowly pour in the honey, stirring until it's dissolved in the concentrate. Add the salt, cover, and let steep for 10 minutes.

Strain the concentrate into a large pitcher (it will keep for 5 days, covered, in the refrigerator), reserving the ginger slices. Add 3 cups cold water and the lemon juice to the pitcher, and sweeten to taste with honey. Set the pitcher in the refrigerator to cool further; store the ginger slices in the refrigerator as well. (The lemonade and ginger slices will keep in the refrigerator for 5 days.)

To serve, fill each highball or pint glass two-thirds of the way to the rim with ice, and pour the ginger lemonade over it. Garnish with a slice of the steeped ginger.

Makes 8 servings
Source: The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee