This turmeric lemonade is crazy easy to toss together with real lemon and honey and, thanks to the turmeric, is anti-inflammatory and healing. It also just happens to taste terrific.
We’ll discuss turmeric lemonade in a moment. Before that, we’re curious to know, you’ve heard the hoopla about turmeric, yes?
Turmeric has been revered in Ayurvedic medicine for literally thousands of years for its balancing and purifying qualities and has only recently become the darling of contemporary health gurus for its anti-inflammatory, antibacterial, and antioxidant properties and the boatload of ways in which it boosts immunity and well-being. But the reason turmeric rocks our world? It’s “uniquely earthy, tropical flavor,” as author Amy Chaplin describes it. We’re partial to the taste of fresh turmeric as opposed to the dried powdery stuff in spice jars that’ve probably been sitting on the store shelf for lord knows how many years. The fresh root sorta resembles fresh ginger root—which makes sense since both are rhizomes—but is smaller in stature and has an almost neon orange cast to it. You’ll find it in well-stocked health-food stores as well as most Indian markets and some Asian grocery stores.
This potent concoction, which is subtly earthy and spicy and sweet, is used in Ayurvedic medicine and can be served room temperature or chilled during summer and warm come winter.–Renee Schettler Rossi
How To Store Fresh Turmeric Root
In case you end up with a little fresh turmeric root left over from the turmeric lemonade recipe, simply wrap it in a clean, dry paper towel and tuck it inside a small resealable plastic bag but do not close the bag. Stash the bag in the fridge and use within a week or two.
Turmeric Lemonade Recipe
- Quick Glance
- 10 M
- 1 H
- Makes about 3 1/2 cups
- 2 tablespoons unpeeled finely grated fresh turmeric root (or substitute 1/2 to 1 teaspoon ground turmeric found in the spice aisle of your grocery store)
- 1 teaspoon finely grated fresh ginger
- 3 cups boiling filtered water
- Tiny pinch sea salt
- 2 tablespoons raw honey, plus more to taste
- 1/4 cup plus 2 tablespoons fresh lemon juice, plus more to taste
- 1/4 cup fresh orange juice, plus more to taste
- 1. Place the turmeric and ginger in a heatproof jar or pot, add the boiling water and salt, and let steep, uncovered, for 10 minutes.
- 2. Add the honey to the turmeric and ginger mixture and stir until it’s dissolved. Strain the mixture into another jar or pitcher and let it cool to room temperature.
- 3. Stir in the lemon and orange juices. Take a sip and adjust the amount of honey and lemon juice and orange juice to taste. Serve the turmeric lemonade at room temperature or place it in the fridge to chill before serving, or serve it hot by pouring 1/2 cup in a mug and topping it off with boiling water. The turmeric lemonade will keep in the fridge in a jar or other closed container for up to a week.
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Turmeric Lemonade Recipe © 2014 Amy Chaplin. Photo © 2014 Johnny Miller. All rights reserved.
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