Makes 8 generous servings
4 ounces fresh gingerroot
2 quarts boiling water
2 cups fresh lemon juice
Regular Sugar Syrup, page 199, to taste
Cut unpeeled gingerroot into 1/2-inch cubes. With a potato peeler, remove zest from lemons. Add to gingerroot 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.