Sqirl's Turmeric Tonic

This recipe is from Jessica Koslow of SQIRL, a jam company/ breakfast-and-lunch spot in Los Angeles (sqirlla.com).
Publish date:
turmeric tonic

Start to Finish: 20 minutes

Servings: Makes 4 cups


  • 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)


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.