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Stir the water, honey, and lemon juice in a large pitcher until the honey dissolves into the water.
Then, stir in the strained ginger bug (or alternative starter).
Transfer the liquid into bottles, allowing about 1-inch head space in each bottle.
If you wish, add a raisin to each bottle.
Seal the bottles and allow them to ferment at room temperature for 2 to 3 days.
When the raisin plumps up and floats at the surface of the bottle, it's a good indicator that the lemonade is ready.
Transfer the bottles to the fridge and allow them to chill for 2 to 3 more days.
Serve over ice, discarding the raisin (if you used one).