Ginger Lemonade - cooking recipe

Ingredients

3 cups sugar
16 cups water (4 quarts)
4 cups fresh lemon juice (24 lemons)
12 -14 slices fresh gingerroot
2 lemons, sliced

Preparation

Mix sugar water and gingerroot in an 8 quart heavy pan.
Heat to boiling, stirring occasionally. Remove from heat and cool 15 minutes. Remove gingerroot.
Pour sugar mixture into a pitcher or large glass or plastic container.
Stir in lemon juice and refrigerate at least on hour until chilled.
Serve over ice garnished with lemon slices.
I'm not sure of the number of servings. I've halved this and served it at tea attended by 9 and had plenty.
Cooking time is chilling time.