Jamu

Recipe by:

Keep this tonic in your fridge for when you feel run down. Used for centuries in Indonesia, we keep a supply in our fridge all the time

Jamu

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

10

MINUTES

CUISINE

Indonesian

COURSE

Side

Method

  1. Place the chopped turmeric, lemongrass stalk and ginger in a good food processor along with 1 litre of water and blitz until smooth.

  2. Heat this mixture, gently in a saucepan until gently simmering but not boiling.

  3. Take off the heat and stir in the honey, cinnamon and lime juice.

  4. Pass this mixture through a fine sieve or even better some cheesecloth so that you have a smooth orange juice.

  5. Pour the juice into a sterilised glass bottle and keep it in the fridge.

Ingredients

  • 125g fresh turmeric root, peeled and roughly chopped

  • 50g ginger root, peeled and roughly chopped

  • Juice of 2 limes

  • 2 tbsp honey

  • 1 heaped tsp cinnamon

  • 1 lemongrass stalk, peeled and bashed

Method

  1. Place the chopped turmeric, lemongrass stalk and ginger in a good food processor along with 1 litre of water and blitz until smooth.

  2. Heat this mixture, gently in a saucepan until gently simmering but not boiling.

  3. Take off the heat and stir in the honey, cinnamon and lime juice.

  4. Pass this mixture through a fine sieve or even better some cheesecloth so that you have a smooth orange juice.

  5. Pour the juice into a sterilised glass bottle and keep it in the fridge.