Infused Pine Syrup

2 cups water
4 cups foraged pine needles, rinsed
1 inch ginger
1 lemon, juiced
In a medium saucepan bring water to just below a boil and add your pine needles.
Steep covered overnight. 
The next morning, warm the infused pine water and pour it (pine included) into a blender with your grated ginger and lemon juice.
Blend on high for about 1 minute. 
Add honey to a large enough jar.
Strain the blended liquid into the jar with the honey (mixture still warm) and mix until honey dissolves.
Store in the refrigerator for around 3 months.