Prepare the Ginger Base:

1. Heat 2 cups of filtered water in a small saucepan until it gently simmers (avoid rolling boil).
2. Finely grate 2 tablespoons of fresh ginger root using a microplane grater.
3. A finer grate increases surface area for maximum extraction of beneficial compounds.

Create the Ginger Infusion:

1. Remove saucepan from heat once water reaches gentle simmer.
2. Add grated ginger immediately.
3. Cover and steep for 8–10 minutes.
4. Extended steeping draws out gingerol compounds that support digestion and metabolism.

Extract Fresh Lemon Juice:

1. Roll lemons firmly on the counter to release juice.
2. Juice using a citrus reamer or juicer.
3. Measure exactly ¼ cup of fresh lemon juice for balanced tartness and alkalinity.

Strain and Combine:

1. Strain ginger infusion through a fine-mesh strainer into a heat-resistant cup.
2. Press pulp gently to release maximum flavor.
3. Discard pulp.
4. Stir in fresh lemon juice while the liquid is still hot to blend flavors smoothly.

Add Natural Sweetness:

1. While liquid is warm, stir in raw honey until fully dissolved.
2. Heat helps honey integrate without damaging enzymes.
3. Taste and adjust sweetness to preference.
4. Aim for a bright, slightly tart drink with warming ginger notes.

Final Touches and Serving:

1. Optional: Add a pinch of Himalayan pink salt and a dash of Ceylon cinnamon.
2. Enhances minerals and warming properties.
3. Serve warm in a mug, or chill and serve over ice for a refreshing version.