# Components:
→ Base
01 - 1 1/2 cups fresh lemon juice (from about 8 large lemons)
02 - 6 1/3 cups filtered water
03 - 1/3 cup plus 1 tablespoon raw unpasteurized honey
→ Optional Flavor Additions
04 - 1 small knob fresh ginger, peeled and sliced (about 1 tablespoon), optional
05 - 1 sprig fresh mint, optional
# Directions:
01 - Wash and halve the lemons, then extract 1 1/2 cups of fresh juice using a citrus juicer; strain if desired to remove seeds and pulp.
02 - In a large jar or pitcher, pour the lemon juice and add 6 1/3 cups filtered water, stirring to combine.
03 - Add the raw honey to the lemon-water mixture and stir thoroughly until the honey is fully dissolved.
04 - If using, add the peeled ginger slices and/or mint sprig to the jar to infuse additional flavor.
05 - Pour the mixture into a clean glass jar or fermenting vessel, leaving at least 5 cm (2 in) of headspace to allow gas expansion.
06 - Cover loosely with a lid or fit a fermentation airlock and leave at room temperature, out of direct sunlight, for 2 to 3 days; taste daily for desired tang and effervescence.
07 - When the beverage is tangy and lightly fizzy, transfer to swing-top bottles or jars, seal tightly, then refrigerate.
08 - Chill the bottles at least 4 hours before serving. Open bottles slowly to release pressure, pour over ice and serve cold.
