Ingredients:

  • 100g fresh ginger root, sliced into thin rounds
  • 50g fresh turmeric root, sliced
  • 500ml filtered water
  • 0.5g cracked black peppercorns
  • 3 large cloves fresh garlic, crushed
  • 2 whole lemons, juiced (approximately 90ml juice)
  • 0.1g cayenne pepper
  • 120ml raw honey

Instructions:

  1. Scrub the 100g ginger and 50g turmeric thoroughly under cold water. Slice them into very thin rounds, about 2mm thick, to expose as much surface area as possible for the water to penetrate.
  2. Place the ginger, turmeric, and 0.5g cracked black peppercorns into a saucepan with 500ml filtered water. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  3. While the pot simmers, crush the 3 garlic cloves using the flat side of your knife. Note: Let them sit on the cutting board for 10 minutes before adding to activate the allicin.
  4. Simmer the mixture for 20 minutes until the liquid turns a deep, vibrant orange and smells intensely spicy. Keep the lid slightly ajar to prevent too much evaporation.
  5. Add the crushed garlic to the pot during the last 2 minutes of simmering. Note: This brief heat is enough to mellow the raw bite while keeping the beneficial compounds intact.
  6. Remove the pot from the heat and let it sit for about 10 minutes. Wait until the steam subsides slightly before moving to the next step.
  7. Stir in the 90ml lemon juice and 0.1g cayenne pepper. Note: Adding lemon at the end prevents the Vitamin C from degrading due to excessive boiling.
  8. Whisk in the 120ml raw honey until completely dissolved into the warm liquid. Ensure the liquid isn't scalding, or you'll lose the honey's raw benefits.
  9. Pour the mixture through a fine mesh strainer into a clean glass jar. Discard the solids (or save them for a secondary lighter steep later).