Friday, June 26, 2009
Ginger-Spiced Lemonade & Limeade
One 4-inch piece of fresh ginger
1 1/2 cups freshly-squeezed lemon juice or lime juice (or both to total 1 1/2 cups)
1 1/2 cups superfine sugar
2 1/2 cups water (NOT sparkling)
3 cups (24 oz) ice-cold water OR sparkling water
6 lemon or lime wedges for garnish
Peel the ginger and use a very sharp knife to slice into thin coins. Combine the ginger with the 2 1/2 cups water in a small saucepan and bring to a boil. Simmer for 5 minutes, then remove from heat and allow to cool. Remove and discard the ginger pieces. In a serving pitcher, mix together the cooled ginger liquid, sugar and lemon or lime juice. Stir well until sugar is completely dissolved, then store this "base" in the refrigerator until ready to serve. To serve, fill glasses half-full with the "base" and then finish filling with ice-cold water or sparkling water. Serve each glass with a lemon or lime wedge.
Note: In really hot weather, like to "frost" my serving glasses by storing in the freezer for several hours or overnight, and then pulling them out just before filling with lemonade.