In a large saucepan add water, sugar, and honey and simmer over medium heat stirring occasionally while you juice the first three ingredients. We recommend peeling your ginger, weighing your five ounces and then running it through your juicer. If you don’t have a scale, a piece of ginger about the size of the palm of your hand will work. Peel lemon and lime before juicing. After you have juiced your citrus and ginger add to your simmering saucepan. Give it a stir, toss in your mint, cover, turn off heat and let cool. Once mixture has cooled, strain to remove mint.