Honey Ginger Lemonade

Makes a little more than a quart. Feel free to double or divide if you're making more or less.

You will need:

2-4 lemons 

2-6 oz honey

1 inch or so of grated ginger

2-3 cups water

Ice

Pot

Seive (tea strainer works too if you're careful)

Pitcher

Water goes into the pot. (Fact: I often get lazy and just heat this up in a couple of big mugs in the microwave. It's all good.)

Wash your lemons, cut into quarters, squeeze as much juice and pulp as you can into the pot. Then throw the lemons themselves in there too. This is to taste; I like a not-crazy-tart lemonade so I usually go with 2 lemons, but if you MUST HAVE THAT CITRIC ACID PUCKER then go for more!

Grate your ginger right into the pot. Pro tip: most of the medicinal properties of ginger lie just beneath the skin so instead of using a peeler, gently rub the skin off with a knife.

Add your honey to taste. If you're not sure, start with a little--you can always add more later. Another pro tip: raw unfiltered honey has a LOT of health benefits that the generic bears you buy at the supermarket do not. It also tastes way better.

Heat long enough for everything to melt and combine. No need to bring to a boil. Just get it hot.

Taste (carefully, don't burn your tongue) and adjust honey/lemon ratio as needed. It should be stronger than you actually want it at this point because this is going over ice which will water it down. Add more lemons if it's too sweet or too watery; add more honey if it's too tart.

Half-fill your pitcher with ice and pour your lemonade through a seive into your pitcher. Done!

BONUS BOOZE OPTION: If you mix 1 part pinot grigio and 1 part honey ginger lemonade you will have a bangin' beach drink.