Jamu Tonic

Jamu is an Indonesian herbal drink traditionally used for medicinal healing. Sweet-and-sour tamarind, ginger and spicy turmeric are a powerful combination when it comes to fighting inflammation and supporting digestive health. Manuka honey provides a little more than just sweetness, with natural antibiotic qualities that make it great for bacteria-related issues and gastrointestinal imbalances. SERVES 8 (Makes approx. 1 litre/34 fl oz/4 cups) CARLA’S TIP I like to drink this tonic in the morning on an empty stomach, half an hour before breakfast. LOW-FODMAP OPTION Reduce the turmeric to 2 tablespoons and swap the honey for pure organic maple syrup.

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Step 1

In a medium saucepan, toast the cinnamon and peppercorns over a low–medium heat for 30 seconds, or until fragrant. Pour in the water, then add the ginger and lime zest and bring to the boil. Reduce to a simmer for 5 minutes, then set aside until cooled to room temperature.

Step 2

Add the lime juice, coconut milk, tamarind, turmeric and honey and stir to combine. Strain the tonic through a fine-mesh sieve, then pour into a sterilised 1 litre (34 fl oz) glass bottle or jar. Seal and store in the refrigerator for up to 2 weeks. Alternatively, pour into ice cube trays and freeze to have on hand whenever desired. If necessary, before serving, gently warm the tonic to melt the coconut fat.