This recipe is brilliant: it can go toasty hotfor winter warming or cold on ice for summer, it’s up to you! The preparation can be doubled or tripled and stored in the fridge for up to a week. I enjoy mixing it with boiling water and sweetening with local honey, but you can do the same for a cold beverage and add sparkling water. Maple or date syrup can also be a delicious as sweetener, and if you try something else or throw in a couple of other spices, let me know how it goes for you.

Fresh Turmeric Cordial

thumb’s length piece of turmeric (peeled + grated)
thumb’s length piece of ginger (peeled + grated)
3 - 4 crushed cardamom pods
local honey
2 cups of water

1. Boil the kettle and cover spices in a heat proof jar.
2. Allow to infuse, at least 20 minutes.
3. Strain and store in the fridge.
4. To make hot tea, blend 1:1 cordial to water and sweeten as needed.
5. To make a cold tonic, chill the cordial in the fridge and blend 1:1 with sparkling water. Maple syrup is an easier sweeter in tonic. Lemon or other citrus zest is also a lovely addition, simply peel a hefty amount of unwaxed, organic citrus fruit and then twist and drop in.

In Ayurveda, heating up honey is hotly debated. (Yuck, yuck.) To get the most of honey’s antibacterial + anti fungal properties, take a spoonful of high quality, local, organic honey and enjoy separately from your tea.
 

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