2 lemons, juiced
4 inches of ginger root, juiced
6-8 cups of Topo Chico
¼ cup agave nectar
2 cups ice cubes
Grate the ginger on the finest holes of a box grater (cheese grater). With a spoon scrape any of the minced ginger from the back of the grater and into a bowl. Put the minced ginger in a cheesecloth and squeeze the juice into a bowl. If there’s no cheesecloth, the ginger can be squeezed through the hands.
Combine the ginger juice, lemon juice, and agave nectar and add an even amount to 4 glasses filled with ice. Top with Topo Chico and stir well.