Easy Jamu Juice Recipe
Bring the vibrant, anti-inflammatory benefits of Bali home with this easy Jamu Juice recipe. A fragrant blend of fresh turmeric and spicy ginger, it's a wellness elixir you'll actually look forward to sipping.
Equipment
- blender
- Medium pot
- Fine-mesh sieve or nut milk bag
- Large bowl or pitcher
- Airtight glass bottle or jar
Ingredients
- 1 cup roughly chopped fresh turmeric
- 1 (2-inch piece) roughly chopped fresh ginger
- 4 cups coconut water
- 1 lemon, juiced
- 2 tablespoons honey
- ½ pinch black pepper
Instructions
Prep and Blend the Base
- Slice the fresh turmeric and ginger. If the roots are not organic or have rough spots, peel them first. Be aware that fresh turmeric will stain surfaces and hands.
- In a high-speed blender, combine the chopped turmeric, ginger, black pepper, and coconut water. Blend on high for about 60 seconds, or until the mixture is smooth and vibrant.
Simmer for Flavor Extraction
- Pour the blended mixture into a medium pot. Bring it to a boil over medium-high heat, then immediately reduce the heat to low.
- Let the mixture simmer gently, uncovered, for 20 minutes. This step helps to extract the flavors and beneficial compounds from the roots.
Cool, Sweeten, and Brighten
- Remove the pot from the heat and let it cool for 10-15 minutes, until it is warm but no longer steaming hot.
- Stir in the fresh lemon juice and honey until the honey is completely dissolved.
Strain, Bottle, and Serve
- Place a fine-mesh sieve, nut milk bag, or several layers of cheesecloth over a large bowl or pitcher. Carefully pour the Jamu mixture through the strainer to separate the liquid from the pulp. Squeeze well to extract all the juice.
- Transfer the strained Jamu into a sealed glass bottle or jar. Refrigerate until chilled. Serve cold as a refreshing shot or warm it up gently (do not boil) for a comforting tea.
Notes
Stain Alert: Fresh turmeric stains everything! Consider wearing gloves and be sure to wash your blender, cutting board, and any utensils immediately after use. Ingredient Quality: For the best flavor and potency, use fresh, firm turmeric and ginger roots. If they are organic and well-washed, you can leave the skin on. Storage: Store your homemade Jamu in a sealed glass container in the refrigerator for up to 7 days. It's normal for sediment to settle, so give it a good shake before serving. Zero-Waste Tip: Don't throw away the leftover pulp! Freeze it in an ice cube tray and add it to smoothies, soups, or curries for a boost of flavor and fiber. Vegan Option: To make this recipe vegan, simply substitute the honey with an equal amount of maple syrup or agave nectar. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 42kcalCarbohydrates: 8gProtein: 1gSodium: 25mgPotassium: 200mgFiber: 1gSugar: 6gVitamin C: 9mgCalcium: 20mgIron: 0.5mg
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