Frozen Ginger Lemonade
- Yield: Serves 6
Source: Martha Stewart Weddings, Summer 2007
- 11/2 cups sugar
- 31/2 cups water
- 3 to 4 large slices (31/2 inches long and 1/4 inch thick) peeled fresh ginger
- 2 cups fresh lemon juice (from about 8 lemons)
- Lemon rounds for garnish
Bring sugar and 1 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in ginger. Remove from heat. Let cool.
Transfer ginger pieces to a blender with remaining 21/2 cups water, and blend until finely chopped. Strain, discarding solids. Pour ginger water into syrup, and stir in lemon juice. Pour into a 9-by-13-inch metal baking pan, and freeze overnight.
Break frozen mixture into chunks, and transfer to a bowl. Whisk until slushy. Divide among glasses, and garnish with lemon rounds.