Ginger-lemon iced tea

China Moon Cookbook by Barbara Tropp. Makes 3.8 litres. 9 steps

3.8 litres cold water			combine with lemon juice and skins, in a heavy non-aluminium pot	Bring to boil over moderate heat. Immediately remove from heat, cover, and leave undisturbed 30 minutes.	Strain through a fine-mesh strainer	Serve over ice, and garnish with mint sprigs.
115g fresh ginger	peeled, sliced paper-thin
3 medium lemons	scrub until squeaky clean	Slice in half crosswise. Use a fork to extract as much juice and pulp as possible.
255g honey					While hot, stir in
mint sprigs