Combine the strongly brewed ginger tea, with the lemon juice and the raw honey in a tall saucepan on the stove. (the height of the saucepan is important because this will begin to foam and rise above the edges of a lower pan)

Turn the burner to medium to medium high heat and bring the entire mixture to a rapid boil. Insert a candy thermometer that attaches to the side of the pan, being careful not to touch the bottom of the pan but rest just above it. Bring the mixture to 300 degrees F. Its going to take about 20-30 minutes to get to 300 degrees. DO NOT WALK AWAY - even if you think you have time because if you go over that magic 300 mark, you're going to wind up with a pot of burnt mess. Stir frequently. I've been told by a reader she had an issue that her mixture burnt before it hit 300 degrees F. That's an indication that her stovetop temperature may have been higher than mine. Again, I have made this dozens of times and have not had that problem, but stirring will help tremendously with that. You can also turn the burner down a tad, please keep in mind that stovetop temperatures vary greatly.

Once it reaches 300 degrees F remove from burner immediately and pour into silicone molds. We used the one pictured below.

Allow to "set" or "cool" in silicone pan for 1-2 hours. You may need to go longer if you are experiencing high humidity in your area. If you have a humidity problem, you can try placing the silicone mold in a large container with a lid filled with rice. It can help pull the moisture out.

Once they are dry, coat with powdered sugar to keep them from sticking together. Strain away excess sugar and keep in an airtight container up to about 2 weeks. After about two weeks you may notice the honey beginning to crystallize. Start using them in your tea after that.