Lemon Ginger Blueberry Tonic

3 Lemons, juiced

1 1” Knob Ginger, skin on & cut into small pieces

1/3 Cup Fermented Blueberry Honey *could sub regular honey

Handful Basil Leaves, torn

Salt, just a pinch

Water, boiled to 220 degrees

Combine all the ingredients in a glass jar. I use a quart-sized Ball jar. Fill the jar with the boiling water and gently stir with a spoon. Let cool then cover & store in refrigerator. Will last up to 7 days. I am known to top it off with water once or twice to get the most out of it.