Ginger lemonade

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

1.Mix sugar, water and gingerroot in 8-quart Dutch oven. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Remove gingerroot.
2.Pour sugar mixture into pitcher or large glass or plastic container. Stir in lemon juice. Refrigerate at least 1 hour until chilled.
3.Serve lemonade over ice with lemon slices.