Ingredients :

• Fresh ginger — This is the engine. Not powdered ginger — fresh, with its thin, slightly wrinkled skin and pale yellow flesh. Grate it fine on the smallest setting of your grater: the finer it’s grated, the more it releases that characteristic heat and essential oils into the water.
• Garlic — Get local garlic if you can find it. Imported garlic bleached with chlorine loses some of its active properties. Crush it with the flat of a knife rather than cutting it — crushing activates alliin, the compound that makes all the difference.
• Raw honey — Supermarket honey that has been industrially heated is essentially just sugar. Look for honey labeled ‘raw’ or ‘unheated’ from a local beekeeper or organic shop. It is often thicker, cloudier, and more complex — and that’s exactly what you want here.
• Lemon — Use the zest if your lemons are untreated — it concentrates essential oils that the juice alone doesn’t have. Treated lemons? Just stick to the juice, it’s already very good.