I like this drink with lots of ginger so I use the larger amount indicated, but feel free to use either. If you think you'd like it less-sweet (although I don't find this too sweet), you could reduce the sugar to 1/3 cup (65g.) If you wish to use a liquid sweetener, such as maple syrup, honey, or agave nectar in place of the sugar, I'd try starting off using 1/3 cup then tasting it, adding more if you wish. If using Meyer Lemons, you'll likely want to use the lower amount of sugar as they are naturally sweeter.
Makes 1 quart, about 4 servings
2-3 oz (55-85g) fresh ginger
2 lemons of lemon zest – remove with a vegetable peeler
3 cups (750ml) water
1/2 cup (100g) sugar
1 cup (250ml) freshly squeezed lemon juice
1. Cut the ginger into thin slices. In a small saucepan, bring the water, sugar, ginger slices, and lemon strips to a boil.
2. Remove from heat and cover. Steep for 30 minutes to 1 hour.
3. Strain the ginger and lemon pieces from the sugar syrup and mix the ginger-infused syrup with the fresh lemon juice in a pitcher. Chill thoroughly. Serve with plenty of ice.