For the honey ginger syrup:
1 cup (250ml) honey (I use wildflower honey)
1 cup (250ml) water (filtered or spring)
4oz (115g) fresh ginger root, peeled and finely grated (I use a microplane zester)
For the lemonade:
1 cup (250ml) fresh squeezed lemon juice, strained (about 5 large lemons)
3 cups (750ml) cold filtered or spring water (flat or sparkling)
1/2 cup (125ml) vodka (optional)
Ice for serving
Sliced lemons and mint sprigs for garnish (optional)
To make the honey ginger syrup:
Place the honey and water in a medium saucepan, bring to a boil and simmer until honey is completely dissolved.
Turn off heat and add the freshly grated ginger and any juices. Cover and let steep for 30 minutes.
Strain syrup thorough a fine mesh sieve into a bowl, pressing hard on the ginger pulp and then discarding the solids.
Pour into a bottle or jar, let cool completely and then chill until cold, about 1 hour. The syrup will keep in your refrigerator for up to two weeks.
To make the lemonade:
Add the freshly squeezed lemon juice and the honey ginger syrup to a large pitcher.
Add 3 cups of cold water (more or less depending on how strong you like your lemonade). If you are using sparkling water don’t add it until you are ready to serve so that it doesn’t lose its fizz. Add the vodka now as well if using. Refrigerate until ready to serve.
Pour lemonade over ice filled glasses, top with a slice of lemon, and garnish with a sprig of mint.
You can also steep the syrup with mint or basil in the hot syrup for a different variation.
The honey ginger syrup is also great for sweetening iced tea and other beverages.