Sqirl's Turmeric Tonic
This recipe is from Jessica Koslow of SQIRL, a jam company/ breakfast-and-lunch spot in Los Angeles (sqirlla.com).
Photography by Nicole Franzen
Start to Finish: 20 minutes | Servings: Makes 4 cups |
Ingredients
1/4 cup sugar
1/4 cup fresh lemon juice (from 1 lemon)
10 oz. unpeeled fresh turmeric, scrubbed and coarsely chopped (about 1/2 cup)
2 tsp. chopped peeled fresh ginger (from about a 1-inch piece)
Ice cubes
Freshly ground black pepper, for topping (optional)
Preparation
1. In a small saucepan, stir the sugar and 1/4 cup water over medium heat until the sugar dissolves. Pour into a quart-size jar. Let cool. Add the lemon juice and 1 1/2 cups water.
2. In a food processor, pulse the turmeric, ginger, and 1/2 cup water until smooth. Strain into a bowl, pressing on the solids. Add to the jar. Cover and shake well. Divide among glasses filled with ice. Top with pepper, if using.
