Method:

1.  chop as finely as you can one large piece of fresh turmeric root
2.  place in a saucepan with about three cups of water
3.  bring to the boil
4. turn down to a simmer and cook for twenty minutes
5. add 2 tablespoons of pure tamarind puree to the pot and stir in
6. pour all of the contents of the pot into your blender and blend till smooth
7. add the juice of half a lemon – generous size here
8. add two tablespoons of raw honey
9. blend again for a few seconds
10. 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.