Gingery Lemon-Limeade

 
2 1/2 cups unbleached cane sugar
9 cups water
1 cup ginger root, peeled and chopped
1 cup + 2 T. lemon juice
1 cup + 2 T. lime juice
7 t. lemon zest
7 t. lime zest
slices of lemon and lime for garnish
 

In a large saucepan, combine sugar and water. Bring to a boil, stirring constantly until sugar is dissolved. Remove from heat, stir in ginger, cover, and let stand for 1 hour. Strain and discard ginger. Stir in remaining ingredients. Chill for 1 hour or overnight before serving. Serve over ice with slices of lemon and lime for garnish.

Yield: 3 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett