INGREDIENTS
- ¼ C (50 g) orange-blossom honey
- 2 ¼ C + 1 T water
- ¾ C (180 g) fresh lemon juice (from 4 or 5 small lemons)
- 2″ (5 cm) piece ginger
- 12 (2″/5 cm) pieces of fresh turmeric root
- + freshly ground black pepper
- optional: sparkling water, kombucha
PREPARATION
Make honey syrup by combining ¼ cup (85 g) orange-blossom honey and ¼ cup (60 ml) water in a small pot over medium heat. Stir to dissolve the honey, then remove from the heat and let cool. I use orange-blossom honey because it has a very friendly flavor and because some people are allergic to buckwheat honey, which is a little darker and has a more pronounced caramel flavor. Either works well.
- Pour the simple syrup into a 1-quart jar. Add the lemon juice and 2 cups plus 1 tablespoon (495 milliliters) cool water.
- Chop the unpeeled ginger root and turmeric root in a blender and strain through cheesecloth. (You might want to wear gloves when handling the turmeric root because it’ll temporarily stain your fingers yellow.) Add the juices to the jar, screw on the lid, and shake well.
- To serve, put 2 ice cubes in each glass and pour in the turmeric tonic. Sprinkle with a few grinds of pepper.
- Substitute water and honey for sparkling water or kombucha.
Shannon Alexandra Sweeney 
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