Turmeric Tonic
Inspired by recipes from Sqirl: Everything I Want to Eat and Alison Roman for Bon Appétit I find fresh turmeric root fairly easily in natural food stores, as well as in shops that specialize in Asian, Indian, and Sri Lankan foods. I've made this swapping out the maple syrup with rice syrup, honey, or agave nectar. Maple syrup integrates quickly into the lemon juice, but other liquid sweeteners may need to be slightly warmed. Black pepper, apparently, may help turmeric do the good thingsthat it's supposed to do for you, so I like to grind some on top. (Plus it tastes good, too.) If you're sensitive about staining your hands or clothes, wear rubber gloves and an apron (and perhaps something orange) when juicing the turmeric. Someone on social media told me that Lysol Wipes remove turmeric stains on your hands. I haven't tried them, but if you have any tips or techniques for juicing turmeric, or making turmeric tonic, I'm definitely interested in reading them in the comments.
- 1/4 cup (60ml) freshly squeezed lemon juice
- 2 tablespoons maple syrup
- 2-inch (50g, 1 3/4oz) piece of fresh ginger, (no need to peel)
- 12 (65g, 2 1/4 oz) pieces fresh turmeric
- freshly ground black pepper
- sparkling water
- In a small jar, shake together the lemon juice and maple syrup.
- Put the jar under the spout of the juicer and juice the ginger and turmeric into the jar. Screw on the top, making sure it's firmly in place (so the juice doesn't fly out and stain your kitchen) and shake to incorporated all the ingredients.
- Pour about 1 1/2 tablespoons of the turmeric juice mixture into a short glass. Fill halfway, or further, with sparkling water and stir. If desired, add a few ice cubes, then top with fresh black pepper.