1. Place ginger, honey, lemon zest, and 2 cups of water in a medium saucepan.

2. Bring to a boil over high heat, so the honey dissolves

3. Simmer, uncovered, for about 15 minutes*.

4. Turn the heat to the lowest it will go (or turn it off completely) and let it reduce and infuse, for about 30 minutes.

5. Place a fine wire strainer over a large bowl. Pour the ginger mixture into the strainer to separate solids from liquid. If you like, you can save the cooked ginger pieces for other uses, it would be great in a homemade ice cream or popsicle or over yogurt, etc.

6. Allow the syrup to cool completely, pour into a glass container, seal tightly, and chill at least 1 hour until cold or up to 1 week

7. To make the ginger ale: add about 2 to 3 tablespoons of the ginger syrup to a large glass, jar or bottle, top with ice and pour about 8-10 ounces of soda water over top. Give it a stir and garnish with a lime wedge.

   
   

Notes

• Additional ginger syrup can be added, to taste.

• *If you wish to retain as many of full benefits of the raw honey as possible, consider boiling the liquid before adding the honey, then only leaving it over the heat long enough for the honey to dissolve. Remove the pan from the heat. Cover it and let it steep/infuse for 45 minutes to 1 hour. Then follow the rest of the recipe above. The flavor may not be quite as strong, but you will likely retain more of the benefits of the raw honey this way.