|1 cup||fresh turmeric root|
|1/4 cup||fresh ginger|
|1/4 cup||tamarind paste|
|1||lime — juiced|
|5 cup||cold water|
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.
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