1. In a small, heavy bottomed saucepan, over medium heat, add the honey and water. Stir well until mixture is smooth.
2. Add the crushed ginger and dash of salt.
3. Let mixture come to a simmer, adjust heat, and continue to simmer for 8-10 minutes.
4. Remove from heat, stir in lemon juice.
5. After the honey ginger syrup has cooled, strain syrup into a food grade glass storage container and store in refrigerator. Syrup stays fresh for 2 weeks.