Honey, Lemon and Ginger Soother

Hot in winter, iced in summer. The jar of paste keeps in the fridge for a month.

Instead of making this a cup at a time, make a jar of it. Lemon, ginger and honey packed together keep for weeks in the fridge and a spoonful in a mug is instantly a drink — which matters at the point in the evening when you cannot be bothered grating ginger.

Method

1. Sterilise a 500 ml jar by washing it in hot soapy water and drying it in a 120°C oven for 15 minutes.

2. Layer the lemon slices and grated ginger into the jar, pressing down as you go.

3. Pour the honey over slowly, letting it work down through the layers. Tap the jar on the bench a few times to settle it and release trapped air.

4. Add the cinnamon stick if using, seal, and refrigerate for at least 24 hours before the first use. The lemon draws liquid out and the whole thing turns syrupy.

5. To serve hot, put a heaped tablespoon in a mug with a slice of the lemon and top with hot — not boiling — water.

6. To serve cold, use the same spoonful with ice and soda water, and add a sprig of mint.

Tips

• Boiling water is too hot for honey and dulls the flavour. Let the kettle sit a minute first.

• Keeps a month in the fridge. Always use a clean dry spoon.

• A splash of whisky in the hot version is traditional and not our business to talk you out of.