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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 and continue to twist, 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.