Ingredients :

• Watermelon — Choose it cold, straight from the fridge since the night before. To pick a whole one: tap it with your fist; it should sound hollow and deep, not dry. Avoid pre-cut containers—they’ve often lost all their water and flavor along with it.
• Fresh Ginger — Three centimeters is fair—you’ll taste it without it becoming aggressive. Use it fresh, not powdered: dried ginger lacks the same liveliness and clean heat. To peel it, use the back of a tablespoon—it works better than a peeler on that thin, irregular skin.
• Lemon — A medium-sized yellow lemon. Roll it under your palm on the counter before cutting—you’ll get much more juice out of it. If you only have limes, that works too; the profile is just a bit more floral and less sharp.
• Honey — One tablespoon is enough. Wildflower or acacia honey dissolves well in cold liquid. Avoid very strong honeys—buckwheat or black forest—they will dominate the drink and break the watermelon-ginger balance.