Ingredient!
1/3 pound unpeeled fresh 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 fresh mint leaves, crushed
Preparation!
Place the ginger in a blender, cover with a cup and a half of water and mix until the ginger is thick and pasty. Strain and squeeze the juice from the ginger pulp into a 2 quart pitcher, squeezing the ginger mixture as dry as possible.
Stir the lemon juice and sugar into the ginger juice until the sugar has dissolved. Pour 7 cups of water into the mixture, mix and serve garnished with crushed mint leaves.