Ingredient!
1/3 pound fresh baked ginger root, cut into 1/2-inch pieces
1 1/2 cups of water or as needed to cover
4 large lemons, juiced
1 cup white sugar
7 cups of water, or as needed
16 leaves fresh mint, crushed
Preparation!
Place ginger in a blender, cover with 1 1/2 cup water, and mix until the ginger is thick and pasty. Strain and squeeze the juice from the ginger pulp into a 2-quart jar, squeezing the ginger mixture as dry as possible.
Stir in lemon juice and sugar in ginger juice until sugar has dissolved. Pour 7 cups of water into mixture, stir to combine, and serve garnished with crushed mint leaves.