Ingredients :

• Aloe vera — the fresh leaf, not from a bottle — Look for a nice thick leaf, firm to the touch, without brown spots. Those sold in Latino or African grocery stores are often better and cheaper than in the organic aisles. You want 2 to 3 tablespoons of clear gel — not the yellow latex just under the skin, which is bitter and irritating. Cut wide, rinse well, take only the translucent gel from the center.
• Raw honey — not the liquid honey in plastic — The difference is real. Raw, unpasteurized honey still has its enzymes and its taste. It is often semi-crystallized, thicker, and it melts in the blender without a problem. An acacia or light flower honey works well here — they don’t overpower the lemon. Start with two tablespoons and taste before adjusting.
• Lemon — fresh, always, without exception — No bottled juice. Lemon squeezed by hand at the moment of preparation is what brings all the liveliness to the drink. An average lemon gives about 3 to 4 tablespoons of juice. Choose it heavy for its size — a sign that it is very juicy inside.
• Fresh ginger — for the version that truly wakes you up — One centimeter of fresh root, finely grated. Powdered ginger doesn’t give the same result — it has a harsher, less bright taste. If you don’t have any, a pinch of cardamom gives a different but interesting effect. It’s optional, but it’s my favorite variation for difficult mornings.