GINGER-LEMON ICED TEA

1/2 gallon cool water
2 small or 1 1/2 large lemons, organic preferred

2/3 cup (2 ounces) fresh ginger root, peeled and thinly sliced

1/2 cup honey, or to taste

• Scrub the lemons, halve them. Extract juices over the water in a saucepan by squeezing and twisting with a fork, then drop in the halves.  Add the ginger root slices and bring the water to the boil.
• Off the heat, cover the pan and hold for 30 minutes.
• Strain the tea and add the honey to taste while it is still hot.  Cool and refrigerate.

(This recipe was adapted from the China Moon Restaurant Cookbook, by Barbara Tropp.)