Ingredients :

• Fresh mint — Get classic spearmint if you can find it — it’s milder than peppermint, less aggressive in menthol. A market bunch lasts a week in the fridge in a glass of water, like a bouquet of flowers. For the cold version, lightly crush the leaves between your palms before adding them — this releases the essential oils and boosts the fragrance.
• Lemon — Organic lemon if possible, especially if you put slices in the water — untreated skin is important. Otherwise, just the juice of a heavy yellow lemon (weight = juice, this rule never fails). Limes also work, the taste will be a bit more floral and less acidic.
• Water — For the hot version, not boiling — around 80°C, what you get when the water simmers slightly before reaching a boil. Boiling water kills some of the mint’s aromas and acidifies the lemon differently. For the cold version, at least an hour in the fridge, ideally an entire night.
• Honey (optional) — A teaspoon is enough. A wildflower or acacia honey so as not to overpower the delicacy of the lemon. Add it to the still-warm water so it dissolves correctly — otherwise it stays at the bottom and you drink water, then a sugary gulp, then water.