Ingredients :

• Fresh ginger — Not powdered ginger — that’s something else. Fresh has a fibrous texture, a thin skin you remove with the back of a spoon (it’s more precise than a knife), and an almost citrusy scent under your fingers when you slice it. Use 100g, about the size of a small hand. In Asian grocery stores, you’ll find it at a very low price and often fresher than in supermarkets.
• Yellow lemon — Just one is enough for 1.5 litres. Organic preferably if you use the slices with the skin — otherwise, classic works very well. Avoid bottled juice: it has a flat, slightly oxidized taste that looks nothing like what a real squeezed lemon gives.
• Honey — Optional, but honestly, it balances the drink well. A basic wildflower honey does the job perfectly. Add it when the drink has cooled down — in boiling water, a good part of its aromas evaporate and you won’t taste it as much.
• Water — Filtered if your tap water is very hard. Limescale isn’t dangerous but it sometimes leaves a metallic aftertaste that competes with the ginger. Otherwise, regular tap water works great.