Jamu Juice! Bali’s all-natural, anti-inflammatory elixir- made with fresh turmeric, ginger, honey and a squeeze of lemon. Heals and soothes the body! Make a big batch and serve hot or cold during the busy workweek!
Hello friends. This is a recipe from Bali, called Jamu, or Jamu Juice! An all-natural, anti-inflammatory elixir, made with fresh turmeric, ginger, honey and a squeeze of lemon – that can be served warm like tea or chilled – which has become a godsend ever since we got back from our trip there last spring.
It’s very simple to make and very often I’ll make a quick batch on Sunday and then drink it during the week. It’s also very soothing served warm like tea before bedtime.
Throughout Indonesia, there are many varieties of this herbal root infusion which seem to work wonders when it comes to healing the body. This version, the most common we found there, made with fresh turmeric root, ginger and honey has a particularly soothing effect on my old tired and achy bones, relieving aches and pains.
It contains powerful anti-inflammatory agents that in my opinion work just as well as Advil, without any side effects or harm to the liver. Don’t take my word for it, try it for yourself and see.
Drink it chilled, over ice if you like, or heat it up and drink it HOT like tea. When drinking it warm, to boost turmeric’s effect, you could stir in a teaspoon of coconut oil.
When in Bali, I asked if this was necessary, and they adamantly said no. However, there is literature out there that says turmeric needs to bind with a little fat to properly absorb into the body, but they were not adhering to this and apparently they’ve been making this for hundreds of years.
This is an extra large two quart jar that holds 8 cups of Jamu juice.
Serve it warmed up like tea, or drink it chilled for a refreshing drink during the warmer months.
PrintJamu Juice Recipe
Jumu Juice – a healing anti-inflammatory Indonesian drink made with fresh turmeric and ginger, honey and a squeeze of citrus. Soothing and healing to the body. Drink this cold or warm like tea.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 8 cups 1x
- Category: drink, juice, turmeric
- Method: juiced, blended
- Cuisine: Balinese
Ingredients
- ½ cup fresh turmeric root juice ( juice from ¾ cup fresh turmeric roots)
- ½ cup fresh ginger root root juice ( juice from ¾ cup fresh ginger roots)
- 6 cups cold filtered water
- 1 cup warm water
- 3–4 tablespoons honey (or agave)
- squeeze of lemon or lime to taste
Instructions
Slice the turmeric and ginger into thin rounds and juice, using an electric juicer (it’s ok to leave skin on). You should end up with 1 cup liquid combined. Add a little water to the juicer to extract more of the juice if you want. Place this in a 2 quart (8 cup) jar, pitcher or container. You can also place the ginger and turmeric roots in a blender, and puree with a cup or two of water. Let this sit for a couple hours, then strain.
Add the honey to 1 cup warm water and stir to combine well. Add this to the jar. Fill the jar with water (about 6 more cups) and squeeze with lemon or lime to taste.
Enjoy this cold, over ice for a refreshing after workout drink. Or heat it up and serve it warm like tea. Stir in a teaspoon of coconut oil if you like ( see post). Or add a shot of warm apple cider.
Nutrition
- Serving Size: 1 cup
Keywords: jamu juice, what is jamu juice? how to make jamu juice, turmeric juice recipe, balinese turmeric drink, jamu recipe,
Linda says
December 4, 2017 at 4:37 amI’d like to try this, but I don’t have a juicer. Any suggestions as to an easy and efficient method ? I do have a blender
Sylvia Fountaine says
December 4, 2017 at 10:56 amTry blending ( slice turmeric and ginger thinly first) and let it seep over night, strain.
Linda says
December 13, 2017 at 9:11 amThanks! Will try that!
Robin says
December 9, 2017 at 8:58 amI’ve been making this for years. We call it Golden Tea and drink it daily. I include black pepper in the recipe. I make a huge batch minus the water. It keeps well just stashed in a cupboard. We mix a teaspoon in a cup of hot water, usually flavor it with lime juice. I also stir a teaspoon into a cup of hot milk for Golden Milk, prefer it this way. Absolutely delicious, so satisfying, and cures what ails ya.
Robin says
December 9, 2017 at 9:03 amP.S. I use only the dry version of ginger and turmeric so that I can keep a big supply of it stashed. I order ginger, turmeric, pepper, and honey in bulk.
Pamela LeGrand says
June 3, 2018 at 5:44 amI like the idea of your dry version of this recipe. How much of each ingredient do you use to make a batch ?
Linda says
December 13, 2017 at 9:10 amIs it jamu or jumu? The recipe spells is both ways. Just curious.
Sylvia Fountaine says
December 13, 2017 at 3:10 pmJamu 😉
Anonymous says
March 3, 2018 at 9:05 amCan you use a little stevia in this instead of honey as I’m counting my carbs.
Sylvia Fountaine says
March 3, 2018 at 3:52 pmI don’t see why not? Give it a try and see how it tastes. 🙂
Evelyn Edgett says
July 9, 2018 at 5:32 pmIt looks wonderful, but I don’t have access to fresh turmeric. However I do have a quart jar of turmeric powder. Is it possible to use that instead, and if so, how would you recommend using it? Great blog.
★★★★★
Sylvia Fountaine says
July 9, 2018 at 5:50 pmI haven’t tried it with ground turmeric, but it seems like it would work. Just add to taste, a teaspoon at a time? It may not stay mixed and probably won’t have all the flavor of fresh. But worth a try!
Mike says
March 23, 2019 at 9:59 amWhy is it so orange? Mine looks like dirty dish water. Tastes pretty good. Doesn’t look so good.
★★★★
Sylvia Fountaine says
March 23, 2019 at 8:12 pmDid you use fresh or ground tumeric?
Nisha Arya says
May 14, 2019 at 11:45 amHey I was just wondering what the shelf life is for 1 litre of Jamu
Sylvia Fountaine says
May 14, 2019 at 5:55 pmI would say 1 week in the fridge. 🙂