The first step: the lemon used to make the water must be with the skin on, the lemon skin is rich in flavonoids, which are more valuable than the pulp. Therefore, wash it with a stiff brush and put it in the refrigerator for 2 hours.

Step 2: Take out the lemon and slice it thinly (about 15-20 slices for one lemon) to make it easier to infuse the aroma.

Step 3: Place the lemons in an airtight container, pour in the honey and cooled water, and submerge the slices to keep them covered and refrigerated. Slicing and freezing works better than cutting as you go!