Honey Lemon Popsicles: Ready in 6 Hours

Instructions:

1. Zest the lemons. Use a microplane to gather 1 tbsp of lemon zest before you cut the fruit.
2. Extract the juice. Squeeze enough lemons to get exactly 1 cup of juice. Listen for the pop of the juice vesicles to know you've gotten every drop.
3. Grate the ginger. Finely grate 1 tsp of fresh ginger directly into a small mixing bowl.
4. Combine the concentrate. Add the 1/2 cup of raw honey and 1 tbsp of zest to the ginger and lemon juice.
5. Whisk vigorously. Mix the honey and juice until the liquid is translucent and no honey streaks remain at the bottom.
6. Dilute with water. Pour in the 2 cups of filtered water and stir gently to incorporate.
7. Taste the base. Sip a tiny bit of the mixture; it should taste slightly too strong, as freezing dulls the perception of sweetness and acid.
8. Fill the molds. Pour the mixture into your popsicle molds, leaving about 5mm of space at the top.
9. Insert the sticks. Place the lids and sticks into the molds. If using cups, freeze for 1 hour before inserting sticks so they stand upright.
10. Freeze until solid. Place in the coldest part of your freezer for 6 hours until the center is completely firm to the touch.