Gather the ingredients.

Wash and dry the ginger, then coarsely chop.

Juice the lemons, straining off the seeds and pulp until you have about ⅔ cup of lemon juice.

Add the ginger, lemon juice, water, and honey, if using, to a blender.

Blend on high until a mostly smooth, thick mixture forms, stopping to scrape down the bowl occasionally, about 2 minutes.

Transfer the mixture to a fine-mesh strainer lined with a doubled sheet of cheesecloth or a clean kitchen towel set over a medium bowl. Let drain for several minutes.

Gather up the edges of the cloth and twist, squeezing the ginger pulp into a ball inside the cloth. Squeeze well until no more liquid is dripping out of the cloth and the pulp is very dry. Discard the pulp.

Transfer the liquid into a bottle using a funnel and chill.