Turmeric Amla Ginger Juice - Indonesian Jamu Recipe | Anti Inflammatory Health Tonic

Steps

1. 1To begin making the Indonesian Jamu recipe, first it is important to understand how to prep the ingredients. Using a food processor helps to really simplify the process of grating and juicing.
2. 2Prefer not using the juicer, as much of the pulp gets wasted, instead use the blender to make a fine puree.
3. 3First grate the turmeric, ginger and amla using a hand grater or food processor.
4. 4If you don't have a food processor for grating, then simply chop the turmeric ginger and amla into tiny pieces and process as below to grind it.
5. 5Add the grated turmeric, ginger and amla into the tall jar of the mixer grinder. Add one cup of water and blend to make a smooth paste. You might have to do it in two batches if the jar is not large enough to grind all of them in one turn.
6. 6Using a strainer, press and strain out all the juice from the pulp.
7. 7Place the pulp back into the blender jar, add more water and blend again for a few spins. Strain and extract more juice from the pulp.
8. 8Do this another two or three times, by blending the pulp along with more water. This ensures we have taken out the maximum juice and potency from the turmeric, ginger and amla.
9. 9You will approximately use 800 ml to 1 liter of water and get approximately 1 liter of juice.
10. 10The juice extracted will be of the right potency to consume. You will not have to dilute more to drink the Indonesian Jamu.
11. 11Once you have extracted all the potent juice from the pulp, discard the pulp and keep the juice in a large container.
12. 12Stir in the honey and black pepper powder until well combined. Give the Indonesian Jamu a taste and adjust accordingly.
13. 13Store the Jamu in glass bottles in the refrigerator for upto a week.
14. 14Serve the chilled Indonesian Jamu in shot glasses (approximately 30 to 40 ml) at any time of the day.