Clarea de Agua

1 gallon water
8 oz honey
Ginger – a thumb sized piece, cut into chunks
Two cinnamon sticks
6 Cloves
½ tsp grains of paradise

Boil the honey and water together, skim off the foam, then remove the pot from the fire and added the crushed spices. Let the spices steep overnight in the liquid, then strain them out.

(The recipe is based on the 1529 edition of Ruperto de Nola’s Libro de Cozina, originally written in the late 1400s for King Fernando I of Naples.)