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Turmeric Lemonade

A mason jar and a tall glass filled with turmeric lemonade, and a spoon and orange lying nearby.
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.
Amy Chaplin

Prep 10 mins
Cook 50 mins
Total 1 hr
4 servings
55 kcal


  • 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
  • 1 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


  • Place the turmeric and ginger in a heatproof jar or pot, add the boiling water and salt, and let steep, uncovered, for 10 minutes.
  • 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.
  • 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.