2. Strain the concentrate into a large pitcher (it will keep for 5 days, covered, in the refrigerator), reserving the ginger slices. Add 3 cups cold water and the lemon juice to the pitcher, and sweeten to taste with honey. Set the pitcher in the refrigerator to cool further; store the ginger slices in the refrigerator as well. (The lemonade and ginger slices will keep in the refrigerator for 5 days.)
Note: If, after making Ginger Lemonade, you'd like to sweeten the lemonade further without adding more honey flavor, add superfine sugar to taste.
3. Fill each highball or pint glass two-thirds of the way to the rim with ice, and pour the ginger lemonade over it. Garnish with a slice of the steeped ginger.
Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter. Featured on the December 12, 2009 episode
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.