Jamu juice

Wash and roughly chop the turmeric and ginger and pulse it in a blender (or an immersion blender) along with two cups of water until smooth.

Pour the juiced mixture in a heavy bottom pan, mix in the tamarind paste and bring to a very slow boil for 20 minutes on a low heat. Be sure not to overheat, as this reduces the antioxidant value.

Let cool, mix in the sweetener and lime juice and strain into a glass bottle or jar and refrigerate.

Take a small glassful in the mornings. It can also be served warm as a hot toddy.

Mixture will last 4 to 5 days in the fridge.

Note: Be careful when working with turmeric, as it’s a strong dye and will stain anything porous.