Ginger & Turmeric Tonic
A functional blend to keep on hand as the seasons shift. Freeze it in cubes and thank yourself later.
This is something I come back to often—especially in between seasons, when the weather shifts and the body feels it first. Sharp, warming, and bright with citrus, this tonic is practical and grounding. I keep it frozen in cubes and use it in hot water, herbal teas, or smoothies. A simple blend I always keep close.
From my kitchen to yours,
Dilara
I like to have this ready when the weather turns uncertain. A straightforward mix of ginger, turmeric, citrus, and a few spices—it’s easy to use and gently supportive. You can drink it as a quick shot, stir it into herbal tea, or blend it into a smoothie.
Ginger and turmeric have long histories in both the kitchen and traditional medicine, from Southeast Asia to the Mediterranean. They’re known for their warmth, often used to support circulation and balance. Paired with citrus and cinnamon, the result is bright, slightly bitter, and lightly sweet—especially comforting when the weather shifts.
The black pepper isn’t just for taste—it helps the body absorb curcumin, turmeric’s active compound. A quiet but essential part of the recipe.
I usually freeze this tonic in ice cube trays. One cube in hot water makes a simple morning drink. I sometimes drop a cube into a bottle of water for a bit of flavor and an easy boost throughout the day. In warmer months, I mix it with sparkling water, lemon, and a spoon of honey. It blends into smoothies. And if I’m cooking, I might stir a cube into a soup or lentil dish for extra depth. It’s a simple thing to keep on hand, and once you start using it, it becomes part of your kitchen rhythm.
Ginger & Turmeric Tonic
Makes 2–3 standard ice cube trays
INGREDIENTS
1 large piece of ginger (about 50–60g, peeled and chopped)
5 fresh turmeric roots (or 1 tbsp ground turmeric)
4 lemons
1 orange
¼ tsp ground black pepper
1 tsp ground cinnamon
1–2 cups water, depending on how strong you want it
METHOD
Peel and chop the ginger and turmeric. Peel the citrus, remove the seeds, and roughly slice.
If you’re using a blender, add all ingredients—including cinnamon, black pepper, and water if needed—and blend on high for 2–4 minutes until smooth. Pour through a nut milk bag placed over a bowl or pitcher, and gently squeeze to extract the liquid.
If you have a juicer, you can use that instead. Just run all the solid ingredients through, then stir in the cinnamon and black pepper at the end.
Turmeric stains—gloves and a glass or stainless-steel bowl help keep cleanup easy.
Store in the fridge for up to 3 days, or freeze in cubes for later use. Once frozen, transfer the cubes to a container with a lid or a sealed freezer bag. They’ll keep for several months.
Afiyet olsun!