Reserve 4 lemon slices, and set aside. Combine remaining lemon slices, water, tea bags, and gingerroot in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat, and stir in sugar. Let cool completely; chill at least 1 hour.
Strain tea mixture, discarding tea bags, lemon slices, and gingerroot. Stir in ginger ale. Place ice cubes and reserved lemon slices in 4 glasses; pour tea over ice. Serve immediately.
Look for fresh gingerroot in the produce section of your supermarket. Peel only what you need, and then wrap the remainder of the root tightly in plastic warp, and store it in the freezer. You can grate or slice it right from the freezer.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
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