1 pint (500 ml) spring water
1 teaspoonful 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 saucepan, 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 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.