Chop up the raw garlic, lemon, and ginger and add to quart jar.
Top off with raw honey. This step usually needs to be done in a couple of stages. Fill the jar with honey, then leave it (without a lid) for an hour or two to settle. Once there is space at the top of the jar, top it off again.
Seal with a tight fitting lid, label with the date and place in a cool dark place.
Burp the jar once or twice each day by slightly loosening the lid, then tightening again. You can also give your jar a shake to ensure all of the pieces remain covered with honey.
After 1-2 weeks the need for burping should slow down and your honey will have become liquid.
Allow the jar to ferment for a minimum of 4 weeks. At this point your syrup will be ready for use.
OPTIONAL: Some choose to strain the syrup after 4-6 weeks.
