Today. Just a quick little HOW TO on my most favorite thing in my fridge this week, this Ginger Honey Infused Syrup.

And why you should make it too.

Because it’s summer and it’s hot. And water is great, but can get a bit boring. Sometimes, a girl needs a little something more… well. Refreshing I guess. Fun. Spicy. Interesting. And hydrating, but enjoyable too. All of the above. In one glass.

And. Since most of the other cold bev options available in the store (besides kombucha) are loaded with sugar, high fructose corn syrup and weird unnatural flavorings, making your own infused syrup is not only the healthiest way to pump up the flavor in your summer bevvies, but also the best tasting and cheapest.

And soooo very easy for anyone to do, no matter your kitchen skills. And in under 5 minutes.

So. What to do:

Ginger Honey Infused Syrup:

Approximately 2, 2 inch chunks of ginger, peeled and chopped

Approximately 1 cup water

Approximately 2 TB raw honey

Bring all ingredients to boil in a small saucepan. Keep there until honey melts and mixes in. Let cool. Store in a sealed container in the fridge for a day. If you’d love a more spicy and potent syrup, leave the ginger pieces in. If not, remove and discard them, keeping the liquid behind.

Serve over sparkling water with fresh mint or basil, or add in your favorite liquor of choice, using as much or as little of the homemade syrup as you’d like. Store in a glass jar in the fridge for up to 1 month. As if it would ever last that long. But just so you know. It’s great for parties too.

Did you know?  You can also try using grade b maple syrup or blackstrap molasses instead of honey in this recipe. All three are naturally occurring sweeteners that release so much more slowly into your bloodstream, keeping you from blood sugar crashes and craving more food once your sugar spike is over. Making this simple swap in all other areas of your life [coffee sweeteners, baking, etc] can make huge changes over time!