Ingredients :

• Onion skins (1 to 2 onions) — The heart of the recipe. Prefer yellow onions — their skins are thick, rich in golden pigments and flavonoids. The absolute rule: organic onions. We are infusing the skin, so if there are pesticide residues, you’ll be drinking them. No need to keep the very damaged outer layer, but everything else goes in.
• Water (500 ml) — Nothing complicated. Cold tap water if it tastes good where you live, otherwise filtered. Water quality really changes the final taste of such a simple recipe.
• Honey (1 teaspoon) — Totally optional, but highly recommended for the first few times. It rounds out the slight bitterness of the skins. An acacia or blossom honey so as not to overpower the subtle flavors — avoid very strong honeys like buckwheat.
• Lemon (a squeeze) — A few drops are enough. Lemon brings a tangy touch that makes the drink much more pleasant and helps fix certain antioxidants. A quarter of a hand-squeezed lemon is more than enough.