Jamu Juice
Jamu is a traditional anti-inflammatory drink from Indonesia. It is very potent drink with a strong flavor so it might take some getting used to. The taste is earthy from turmeric, spicy from ginger, tart from lime, and sweet from honey.
Servings: 10 (100-ml) servings
Calories: 76kcal
Equipment
Ingredients
- 1 1/4 cups fresh turmeric , chopped
- 1 (3-inch) piece fresh ginger
- 4 cups coconut water
- 1 lime, juice only
- 2 Tbsp. maple syrup
Instructions
Jamu Juice in a Juicer
- Clean the turmeric and ginger. Scrub away any dirt and rinse the roots under running water. There is no need to peel the skin if it's thin and blemish-free. If the skin looks shriveled or blemished, peel it.
- Juice. Feed the turmeric and ginger through the feeding tube of the juicer, using a tamper as needed.
- Boil (optional). Transfer the turmeric juice, ginger juice, and coconut water into a medium saucepan and bring it to a boil over high heat. Reduce the heat to low and let it simmer for 10-15 minutes. The reason for heating the mixture is to increase the absorption of turmeric. Another option is to add black pepper, which boosts the absorption of turmeric.
- Mix. Add the lime juice and maple syrup and stir until well combined.
- Store. Jamu juice keeps well in an airtight container in the refrigerator for up to 7 days. The juice will separate as it sits, which is completely normal. Just give it a good stir before serving.
Jamu Juice in a Blender
- Clean the turmeric and ginger. Scrub away any dirt and rinse the roots under running water. There is no need to peel the skin if it's thin and blemish-free. If the skin looks shriveled or blemished, peel it.
- Slice the turmeric and ginger. Once washed, slice the turmeric and ginger into thin pieces. The thinner the pieces, the easier they will be to blend. Keep in mind that turmeric stains everything it comes into contact with. So, if you'd like your cutting board to stay in the same condition it was before making jamu juice, line it with a piece of parchment paper.
- Blend. Add the turmeric, ginger, and coconut water into a high-speed blender and blend on high until smooth. Both turmeric and ginger are quite fibrous, so the blend will never be completely smooth, but there should be no large pieces left.
- Boil (optional). Transfer the content of the blender into a medium saucepan and bring it to a boil over high heat. Reduce the heat to low and let it simmer for 10-15 minutes. The reason for heating the mixture is to increase the absorption of turmeric. Another option is to add black pepper, which helps boost the absorption of turmeric.
- Strain. Pour the mixture into a nut milk bag placed over a pitcher or a bowl. Using your hands, squeeze the nut milk bag to get as much juice out as possible. You can also use a fine mesh strainer and press on the solids with the back of a spoon.
- Mix. Add the lime juice and maple syrup and stir until well combined.
- Store. Jamu juice keeps well in an airtight container in the refrigerator for up to 7 days. The juice will separate as it sits, which is completely normal. Just give it a good stir before serving.
Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 10 | Calories: 76kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Fiber: 4g | Sugar: 6g