2 - 3large thumb sized ginger or more if you want extra spicy.
Wash ginger and dry thoroughly. Using a side of a spoon, scrape the skin off. Grate one thumb sized piece of ginger and slice the rest. If you are using a jar that accommodate more ginger, you can use more.
Wash lemon thoroughly with vinegar or a fruit wash and dry thoroughly. Cut the lemon in quarters with the skin intact. Remove seeds if there are any. Then, slice each quarter thinly.
Cut the cinnamon sticks small enough to fit into the jar you will be storing the syrup in. Grate some of the cinnamon and set aside.
In a jar filled with honey half way, place cinnamon sticks first.
Add ginger and lemon slices in the jar alternating in layers.
Fill the jar all the way up, layering the pieces.
Add the grated ginger and cinnamon.
Mix the lemon and ginger.
Close the lid and refrigerate. It should last a few weeks to a month in the refrigerator.
Use dry clean spoon when using the syrup and do not add any moisture to the jar. You can use 1-2 teaspoon per 8 oz of hot water to make a drink when needed.