This vibrant, sunny drink is a powerful, anti-inflammatory wellness tonic (often called an elixir or a larger-batch version of wellness shots) designed to soothe the gut, fight inflammation, and give you a natural energy boost.
Here is the ultimate, step-by-step recipe to make a big batch, just like the jars shown in the image.
🊠The Ultimate Anti-Inflammatory Ginger-Turmeric Elixir
Prep time: 10 mins | Cook time: 20 mins | Yield: About 4–6 servings
Ingredients
- Fresh Ginger Root: 1 large piece (about 3–4 inches), washed and thinly sliced (no need to peel if organic).
- Fresh Turmeric Root: 1 medium piece (about 2–3 inches), washed and thinly sliced.
- Oranges: 2 large juicy oranges (1 sliced into rounds, 1 juiced).
- Lemons: 2 fresh lemons (1 sliced into rounds, 1 juiced).
- Cinnamon Sticks: 2–3 whole sticks.
- Whole Cloves: 5–6 whole cloves.
- Black Peppercorns: ½ teaspoon whole peppercorns (Crucial! Black pepper contains piperine, which boosts your body’s absorption of turmeric’s curcumin by up to 2,000%).
- Filtered Water: 5–6 cups.
- Raw Honey or Maple Syrup: 1–2 tablespoons (optional, to taste).
- Fresh Mint or Basil: A few sprigs for serving/garnish.
Step-by-Step Instructions
1. Prep the Aromatics
Thoroughly scrub your ginger and turmeric roots. Slice them thinly to expose as much surface area as possible. Scrub the orange and lemon that you plan to slice, as the rinds will simmer in the water.
2. Simmer the Base
In a large pot, combine the filtered water, sliced ginger, sliced turmeric, cinnamon sticks, whole cloves, black peppercorns, and the sliced orange and lemon rounds. Bring the mixture to a boil over high heat.
3. Let it Infuse
Once boiling, turn the heat down to low, cover the pot with a lid, and let it gently simmer for 15 to 20 minutes. Your kitchen will start smelling absolutely amazing and deeply aromatic.
4. Add the Fresh Juice & Sweetener
Turn off the heat. Stir in the fresh juice from the remaining orange and lemon. If you are using raw honey, let the liquid cool down for about 5 minutes first (so the heat doesn’t destroy the beneficial enzymes in the honey), then stir it in until completely dissolved.
5. Strain and Cool
Place a fine-mesh strainer over a large glass pitcher or mason jar. Carefully pour the liquid through the strainer to catch all the pulp, spices, and roots.
💡 How to Serve & Store
- To Serve Cold (as pictured): Fill a glass with plenty of ice, pour the cooled elixir over the top, and slap a couple of fresh mint or basil leaves to release their oils before dropping them in.
- To Serve Hot: Sip it warm like a soothing, healing tea on chilly mornings.
- Storage: Keep it sealed in a glass jar in the fridge for up to 5 to 7 days.
Pro-Tip: Don’t throw away the strained ginger and turmeric pieces! You can freeze them and throw them into a blender later for smoothies, or boil them one more time for a lighter batch of tea.