
Method:
- chop as finely as you can one large piece of fresh turmeric root
- place in a saucepan with about three cups of water
- bring to the boil
- turn down to a simmer and cook for twenty minutes
- add 2 tablespoons of pure tamarind puree to the pot and stir in
- pour all of the contents of the pot into your blender and blend till smooth
- add the juice of half a lemon – generous size here
- add two tablespoons of raw honey
- blend again for a few seconds
- pour into a clean glass container
Kath says: ” if you have to make your own tamarind puree, do so. Don’t use any stuff from a jar that has more than two ingredients in it.”
Tip :
- store your turmeric tonic in the fridge for up to a month
- we love it poured over ice – maybe 40 ml – and topped with bubbly water ( it gives you a lift, feels very nourishing and is of a different and interesting flavor)
- In winter and at times of the virus/ flu season add hot water and drink in warm, not cold.