I remove the tea bags and ginger slices, then stir in the honey while the tea is still warm so it dissolves easily. Once the tea has cooled slightly, I stir in the freshly squeezed lemon juice.

Pour the cooled syrup into a high-powered blender, pulse until the ginger slices are broken down, then immediately pour through a fine sieve into a container. Discard the pulp, stir in the lemon ...