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Sqirl's Turmeric Tonic Recipe

Sqirl's Turmeric Tonic Recipe

We’ve gone through ten juicers this year—all in the name of turmeric tonic.
Makes 1 quart (1 liter). Serves 6. (GF, VV)

1/4 cup (50 g.) sugar
3/4 cup (180 g.) fresh lemon juice (from 4 or 5 small lemons)
2-inch (5-cm.) piece of ginger
12 (2-inch/5-cm.) pieces fresh turmeric root
Freshly ground black pepper (optional)

First, make simple syrup: Combine the sugar and ¼ cup (60 ml) water in a small pot over me­dium heat. Stir to dissolve the sugar. Once it has completely dissolved, remove from the heat and let cool.

Pour the simple syrup into a 1-quart (1-liter) jar. Add the lemon juice and 2 cups plus 1 tablespoon (495 ml.) cool water. Chop the unpeeled ginger root and put it through a masticating juicer to yield 2 tea­spoons ginger juice. Do the same with the turmeric root to yield 1/2 cup (120 ml.) turmeric juice. (You might want to wear gloves when handling the turmeric root because it’ll temporarily stain your fingers yellow.) Add the juices to the jar, screw on the lid, and shake well.

To serve, put 2 ice cubes in each glass and pour in the turmeric tonic. Sprinkle with a few grinds of pepper, if you like.

Want a Sugar-Free Version?
Instead of making simple syrup, make honey syrup by combining 1/4 cup (85 g.) orange blossom honey and 1/4 cup (60 ml.) water in a small pot over medium heat. Stir to dissolve the honey, then remove from the heat and let cool. I use orange blossom honey because it has a very friendly flavor and because some people are allergic to buckwheat honey, which is a little darker and has a more pronounced caramel flavor. Either works well.

Found on pg255 of Everything I Want to Eat


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