If you’re feeling the heat and humidity and all you can think about are refreshing, quenching beverages, then this Refreshing & Radiant Turmeric Ginger Lemonade recipe is for you. It’s also antioxidant-rich, anti-inflammatory, and pretty darn tasty.

Maybe you’re looking for something that’s lower in sugar than store-bought lemonade, or maybe you’re trying to find ways to boost your nutrition and that includes thinking about what’s in your beverages. Either way, this lemonade is a good pick to cool you down when the temperature is hot.

While the ultimate nourishing beverage for your body is water, sometimes nothing beats a summer drink, the kind where the ice cubes clink together and the beads of condensation form and run down the outside of the glass and your drinks tastes like something SUMMERY.

Let’s Briefly Review Why Inflammation Matters

It’s summer and it’s easy to forget almost everything – you might be thinking, great, this has turmeric and that’s anti-inflammatory. Why do I care about that again?

A brief brush-up: Chronic inflammation is an underlying concern and complicating factor in numerous health issues, from acne to PMS to autoimmune disease to heart disease to diabetes. Often chronic inflammation is brought about by things like stress, a poor diet, ongoing internal health issues like gut flora imbalances, and insufficient sleep, among others.

Eating a generally anti-inflammatory diet (lots of whole foods like fruits, vegetables, quality proteins, healthy fats, nutrient-dense carbs) is an approach that benefits nearly everyone. This is in part because certain foods are powerful in reducing the inflammatory response in the body, and also in part because eating lots of awesome, anti-inflammatory foods means you’re very likely reducing the amount of processed pro-inflammatory foods you’re eating – things like refined carbohydrates, refined vegetable oils, and refined sugar.

So that’s a win-win for your health.

Ginger and Turmeric are Superstars

This lemonade is based around turmeric and ginger. Ginger is great for digestion, and turmeric is antioxidant-rich, anti-inflammatory, and great for skin, digestion, a balanced menstual cycle, and perhaps even mental health. Read up more here on curcumin (the active component of turmeric) and learn how turmeric might benefit you (as well as where to be cautious about consuming it, i.e. pregnancy).

Enjoy this Turmeric Ginger Lemonade. It’s a lovely, fresh, unique taste with just a hint of sweetness (and you get to pick the sweetener and the sweetness level). As you drink it, appreciate the fun of making things for yourself that are delicious and also nutrient-rich.

It’s summer and the living is easy.

Ingredients:

  • 4 cups water
  • 1 tablespoon fresh grated turmeric – about a 1-inch piece
  • 1 tablespoon fresh grated ginger root – about a 1-inch piece
  • 2 tablespoons raw honey (or maple syrup, or, a few drops of stevia, to taste)
  • the juice of 1 lemon, plus the rest of the lemon cut into slices
  • optional: a few mint leaves or a small sprig of rosemary or thyme

NOTES: turmeric will dye EVERYTHING yellow – your fingers, the grater, the pot, and so on. If you don’t feel like dealing with this, use 1 teaspoon ground turmeric. It will still dye lots of things yellow, but at least not your fingers or the grater.

Instructions:

  1. Pour the 4 cups of water into a small saucepan, and place on your stove over medium-high heat.
  2. To the warming water, add your grated turmeric, ginger, and sweetener. Bring to a simmer and let simmer for about 10 minutes. The mix should turn a powerful shade of yellow/orange.
  3. After 10 minutes, remove from heat and let cool.
  4. While cooling, prepare your lemonade container – a pitcher would be nice, or a mason jar (yes, they will be dyed yellow), so long as it can hold 4 cups. Into your lemonade jar, squeeze the juice of your lemon being careful to remove any seeds. Then, add slices of lemon to the jar (also push out the seeds) and add your herb leaves, if using.
  5. When the turmeric mix is cool enough to handle, pour through a strainer to remove the grated bits. Either pour directly through the strainer into your lemon jar, or, pour into a bowl and then pour the contents into your jar.
  6. Triumphantly label and then store in the fridge. Serve over ice, when you need a quencher. 🙂

Adapted from Cotter Crunch, who in turn adapted it from The Whole Journey

© Emily Joldersma, R.H.N. Eat Well, Live Vibrantly

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