3 cups sugar (or to taste)
16 cups water (4 quarts)
4 cups fresh lemon juice (24 lemons)
12 -14 slices fresh gingerroot 2 lemons, sliced
1 - Mix sugar water and gingerroot in an 8-quart heavy pan.
2 - Heat to boiling, stirring occasionally. Remove from heat and cool 15 minutes. Remove gingerroot.
3 - Pour sugar mixture into a pitcher or large glass or plastic container.
4 - Stir in lemon juice and refrigerate at least one hour until chilled.
5 - Serve over ice garnished with lemon slices.