Fresh-Squeezed Gingered Lemonade contributed by Rhianna Mathais

INGREDIENTS
6 lemons
11 cups water
1 cup cane sugar
2 inch piece of ginger (or more to taste)

KITCHEN SUPPLIES:
grater
peeler
citrus juicer
sauce pan
1 cup measuring cup
saucepan
spoon
pitcher

Peel and grate ginger (ginger is sort of a pain to grate because of its fibers, just do the best you can). Mix 1 cup of water, cane sugar, and grated ginger in a sauce pan. Stir over medium heat until sugar is dissolved and syrup forms. Turn off heat, set aside.

Halve and juice lemons (I once read that if you heat citrus fruits prior to juicing, it makes the fruits juicier--it works! Zap 'em in the microwave for about 20 seconds each).

Mix ginger syrup and lemon juice in pitcher. Add (one cup at a time) the remaining water, tasting along the way. If you like your lemonade more tart, use less water. For those who don't like pulp or bits in their lemonade, pulp and ginger can be strained out with cheesecloth or a wire mesh sieve.

Serve cold, garnished with lemon wedges.