Ginger-Berry Lemonade

• 3 cups sugar
• 1 1/4 cups coarsely chopped fresh ginger
• 1 cup sliced fresh strawberries or raspberries, or a combination
• 4 cups fresh lemon juice (from about 32 lemons)
• Lemon slices for garnish

1. In a large saucepan over high heat, combine sugar and ginger with 8 cups water.
2. Bring to a boil, stirring occasionally until sugar dissolves.
3. Boil for 15 minutes.
4. Transfer from heat, and let cool for 15 minutes.
5. Strain through a fine sieve, discarding solids, and refrigerate until well chilled.
6. Set aside about a third of the berries for garnish.
7. In a blender or food processor, process remaining berries until smooth.
8. Strain puree through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible.
9. Discard solids.
10. In a pitcher, combine ginger syrup, strained berries and lemon juice.
11. Serve over ice, garnished with reserved berries and lemon slices.

sugar, fresh ginger, fresh strawberries, lemon juice, lemon slices

Taken from cooking.nytimes.com/recipes/5506 (may not work)