1 pint (500 ml) spring water
1 teaspoonfull whole cloves
cinnamon stick, broken
1 level teaspoon ground ginger
honey to taste
juice of one freshly squeezed lemon

Pour the water into a stainless steel or enamel sausepan, add the cloves and broken cinnamon stick and bring to boiling point. Turn down the heat and simmer in a covered pan for 5 minutes. Turn off the heat, add the ground ginger and leave on the stove to infuse for about 30 minutes.

Reheat before use to just below simmering point. Pour some of the decoction through a tea strainer into a cup, then add the juice of half a lemon and as much honey as you wish to sweeten to taste.