• 1 1/2 cups sugar
• 3 1/2 cups water
• 3 to 4 large slices (3 1/2 inches long and 1/4 inch thick) peeled fresh ginger
• 2 cups fresh lemon juice (from about 8 lemons)
• Lemon rounds, for garnish

Directions

• Bring sugar and 1 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in ginger. Remove from heat. Let cool.
• Transfer ginger pieces to a blender with remaining 21/2 cups water, and blend until finely chopped. Strain, discarding solids. Pour ginger water into syrup, and stir lemon juice. Pour into a 9-by-13-inch metal baking pan, and freeze overnight.
• Break frozen mixture into chunks, and transfer to a bowl. Whisk until slushy. Divide among glasses, and garnish with lemon rounds.

Not in the market for a destination wedding Signature Cocktail, choose this one to celebrate the official weekend of summer!

Recipe and image via Martha Stewart Wedding