Thirsty Thursday: Ginger-Mint Lemonade

I found this amazing recipe for Ginger-Mint Lemonade the other day from Appetite for China, a great website about cuisine in China. I really love the tangy zing from ginger and putting it in lemonade almost seems too easy.
Ginger-Mint Lemonade

Adapted from Cork (Westmont, New Jersey) via Food & Wine Cocktails 2006

Makes 2 drinks

2 lemon wedges and sugar
12 to 20 mint leaves, plus 2 mint sprigs for garnish
3 oz. Ginger Syrup*
3 oz. water
3 oz. fresh lemon juice

*To make ginger syrup: In a small sauce pot, put in 1 cup water, 1 cup sugar, 5 or 6 slices of peeled ginger. Bring mixture to boil, remove from heat, and stir to dissolve remaining bits of sugar. Let it cool. Syrup can be stored in fridge for 1 week.

To make lemonade: Wet the outer rim of two glasses with lemon wedges and coat lightly with sugar. Fill the glasses with ice. In a cocktail shaker, muddle the mint leaves with the ginger syrup. Add ice, lemon juice, and water, and shake well. Pour the lemonade into 2 glasses and garnish with mint sprig.

Looks delish doesn't it? Head over to Appetite for China for more mouth-watering Asian recipes.

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