Turmeric and Ginger Iced Tea from Fresh Root:
- 2 cups plus 6 cups of water. (2 cups for steeping, 6 cups of cool water to add to your steeped concentrate)
- Four inches of fresh turmeric, thin sliced or chopped (including the skin is fine)
- Four inches of fresh ginger (or less if it’s the fatter ginger variety but it’s hard to go wrong), thin sliced or chopped (including the skin is fine)
- 1 teaspoon ground black pepper
- 1/4-1/2 cup of honey
TURMERIC AND GINGER ICED TEA STEPS
With either dried or fresh root, your process is basically the same:
- Add the turmeric, ginger, and pepper to a saucepan. Cover with two cups of water. Bring to a boil. Reduce the heat to a simmer for a few minutes. Turn off the heat.
- Cover your pan and allow it to steep for an hour or so or even overnight.
- Add the honey in the heating stage to help it dissolve. If it is high-quality raw honey, allow the mixture to cool a bit before adding it.
- Strain out the root. If you are using fresh root, you can save it and make more tea. If you are using powder, I recommend straining your mixture through cheesecloth or a tight-weave strainer just to remove some of the gritty powder. The texture of your drink will be far better.
- You now have a concentrate. Cool it in your refrigerator and dilute it to taste. I would add an extra six cups of water to the mixture as the recipe calls for but you may want to add far more water for a lighter beverage. Experiment.
I also want to point out something epic about this iced tea. My boys drink it. I didn’t have to beg them or pay them to do that. They saw the tea and wanted to try it. I pretended like it was any other beverage. They drank it and wanted more.