ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger-Zapped Lemonade

Yield 8 servings (serving size: 1 cup)
Most West Africans don't drink with their meals, prefering a glass of water before or after. This cooling beverage might be served on warm days when friends come for a visit.

Ingredients

  • 6 cups water, divided
  • 1 cup sugar
  • 1/4 cup grated peeled fresh ginger
  • 1 1/2 cups fresh lemon juice (about 8 lemons)

Nutrition Information

  • calories 109
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 29.1 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 1 mg
  • calcium 4 mg

How to Make It

  1. Combine 1 cup water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.

  2. Place ginger on a double layer of cheesecloth. Gather edges of cheesecloth; tie securely. Place the cheesecloth bag in a large pitcher, and add lemon juice. Add the sugar mixture and remaining 5 cups water to pitcher, and stir well. Refrigerate the lemonade for 2 hours or until chilled. Discard cheesecloth bag.