Prepare the Aromatics: Thoroughly wash the lemon balm leaves and any mint sprigs. Using a sharp knife, thinly slice one of the lemons. Peel and thinly slice the ginger, if you're using it. Juice the second lemon and set the juice aside for later.

Combine in a Jug: Place the bunch of lemon balm, the lemon slices, and the sliced ginger into a large, heatproof jug or teapot (at least 1.5-litre capacity).

Gently Muddle: Take a long wooden spoon and gently press down on the leaves and lemon slices 3-4 times. You're not trying to pulverise them, just lightly bruise them to help release their oils.

Add Hot Water: Pour the 1 litre of freshly boiled water over the ingredients in the jug. You'll immediately smell the wonderful aromas being released.

Infuse the Flavours: Give it a gentle stir and leave the mixture to steep for 10-15 minutes. What works best for me is setting a timer for 12 minutes; I find this gives a perfect balance of flavour.

Strain the Liquid: Place a fine-mesh sieve over a second clean jug or pitcher and carefully pour the infused liquid through it to remove all the solids.

Add Final Touches: Stir the reserved fresh lemon juice into the warm infusion. If you're using a sweetener, add the honey or maple syrup now while the liquid is still warm, and stir until it has completely dissolved.

Serve or Chill: You can enjoy the drink immediately while it's warm. Alternatively, allow it to cool to room temperature before covering and chilling in the refrigerator for at least 2 hours. Serve cold over ice with a fresh slice of lemon and a sprig of mint.