New This Month

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


  1. Bring sugar and 1 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in ginger. Remove from heat. Let cool.

  2. 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.

  3. Break frozen mixture into chunks, and transfer to a bowl. Whisk until slushy. Divide among glasses, and garnish with lemon rounds.

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