GWJamaica Cook Book

Ingredients

4 ounces fresh ginger root
4 lemons
2 quarts boiling water
2 cups fresh lemon juice
Regular Sugar Syrup, to taste (below)
Mint sprigs

Preparation

Cut unpeeled ginger root into 1/2-inch cubes. With a potato peeler, remove zest from lemons. Add to ginger root in a non-aluminum bowl. Pour boiling water over ginger and lemon zest. Let stand 15 minutes; strain. When cold, add lemon juice and sugar syrup to taste; some like it sweet and some like the tang of the lemon. Dilute with cold water and chips of ice as desired. Garnish each serving with a sprig of fresh mint. Makes 8 generous servings.

Regular Sugar Syrup

Ingredients

2 cups water
1 cup sugar
1/2 cup light corn syrup

Preparation

In a medium-sized non-aluminum saucepan, combine water, sugar and corn syrup. Bring to a simmer. Brush down sides of pan with a dampened brush to bring down any sugar granules. Cover and simmer 5 minutes. Pour into a sterilized jar. Cover and store at room temperature. Makes about 2-1/2 cups.