Anti-inflammatory tonic with ginger, turmeric, black pepper and other spices

Ingredients

• 1 kg of fresh ginger
• 200 g of fresh turmeric
• 4 lemons
• 300g bee honey
• 2 cinnamon sticks (~ 5cm)
• 1 teaspoon pepper (black pepper)
• a nutmeg

Materials

• - roots juicer
• - container
• - long teaspoon
• - knife
• - ice packs

Preparation

• Wash the lemons, ginger and turmeric well under running water. It is preferred that they be from BIO sources.
• Peel the lemons. As well as the nutritional benefits and taste, they also help to decongest the juicer.
• Cut into slices (~ 5mm), both ginger and turmeric, so that they can be squeezed more easily by the root juicer. I chose not to peel them because they are BIO, I just washed them very well before.
• Squeeze the ginger, turmeric and lemon slices at the same time.
  ⚠ When the juicer shows signs of difficulty. add a slice of lemon.
• The formed juice is collected in a larger container so that it can be mixed homogeneously with the rest of the ingredients.
• Grate the nutmeg with a grater directly into the container.
• Add the pepper and mix well. Black pepper is preferred.
• Cinnamon sticks are also added. Their aroma will transfer to the concentrated juice. They must be left for at least 24 hours. If you don't have chopsticks, you can use ground cinnamon.
• Add honey and mix well until smooth.
• The resulting concentrated juice will be stored in glass containers, hermetically sealed, mandatory in the refrigerator.
  ⚠ A good way to store juice is to freeze it directly in ice packs.
• The remaining pulp will not be discarded. It can be used as such or dried in the preparation of teas or added to various beverages.