Turmeric Orange Lemonade
It has been citrus season here in Australia and our local roadside stalls are filled with oranges and lemons. Coincidentally, Michael recently harvested loads of fresh ginger and turmeric from our garden. When I offered some to a friend, she told me I should be making the Turmeric Lemonade from Amy Chaplin’s cookbook, At Home in the Whole Food Kitchen. It’s the perfect solution for our abundance of turmeric and ginger, and a great way to make use of all the seasonal citrus. We’ve been making this drink nearly every morning for the last couple of weeks. It’s such a nice way to start the morning with a glass of healthy, zesty, slightly spicy orange/lemonade!
Sidenote: Amy Chaplin is Australian, but she lives in the US. Her mum actually lives here in Byron! I’ve never met her personally, but we have friends in common, and she seems so lovely. We are big fans of her recipes!
Sidenote two: Apparently this drink is common in Indonesia — it’s called Jamu, and is known to be a medicinal, anti-inflammatory, immune-boosting morning drink. Fresh turmeric has been used in Ayurvedic treatments for thousands of years for its balancing and purifying qualities.
We have slightly adapted Amy’s recipe to fill our big pitcher, use our abundance of turmeric and accomodate our family. Here’s our version:
Turmeric Orange Lemonade (makes about 6 cups):
- 4 tablespoons finely grated, unpeeled fresh turmeric root
- 2 tablespoons finely grated fresh ginger
- 5 cups boiling filtered water
- pinch of sea salt
- 3 tablespoons raw honey
- ¾ cup fresh lemon juice
- ¾ cup fresh orange juice
Place the turmeric and ginger in a heatproof jar or pot and add boiling water and salt. Step uncovered for 10 minutes, stir in honey until dissolved, and strain into another jar or pitcher. Allow to cool to room temperature, then stir in lemon and orange juices. Drink as is, or place in the fridge to chill before serving. (You can also drink it hot by adding boiling water.)
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