Ingredients:

  • 2 Litres (5 US cups) High-Quality Bone Broth (Beef, Chicken, or Turkey)
  • 1 Tablespoon (15 ml) Apple Cider Vinegar (ACV)
  • 5 cm (2 inches / approx. 30g) Fresh Ginger Root, unpeeled and roughly sliced
  • 5 cm (2 inches / approx. 30g) Fresh Turmeric Root, unpeeled and roughly sliced (Alternatively, 1 tsp dried ground turmeric)
  • 1/2 Teaspoon (2.5 ml) Black Peppercorns, whole
  • 1/4 Teaspoon (1.25 ml) Flaky Sea Salt (or to taste)
  • 1/2 Fresh Lemon, juiced (approx. 15 ml)
  • 2 Sprigs Fresh Parsley or Coriander, for garnish

Instructions:

  1. Prep the Aromatics: Slice the ginger and turmeric root roughly. Do not worry about peeling, as the skins add character and nutrients—just give them a good rinse first.
  2. Combine the Base: Pour the bone broth and apple cider vinegar into the saucepan. Bring the liquid up to a gentle simmer over medium-high heat.
  3. Add the Spices: Once simmering, add the sliced ginger, turmeric, whole peppercorns, and salt. Reduce the heat immediately to low.
  4. Simmer for Infusion: Allow the tonic to simmer very gently (barely bubbling) for 15 minutes. This slow process ensures the flavour compounds are fully extracted from the roots and spices.
  5. Taste and Adjust: After 15 minutes, remove the saucepan from the heat. Taste the broth and adjust the seasoning with extra salt if required.
  6. Strain Thoroughly: Carefully pour the tonic through a fine-mesh sieve (or a sieve lined with cheesecloth) into a clean bowl or jug. Discard the spent ginger, turmeric, and peppercorns.
  7. Brighten the Flavour: Stir in the fresh lemon juice just before serving. This acid lift cuts through the richness of the broth beautifully.
  8. Serve: Ladle the hot tonic directly into mugs. Garnish each mug with a small sprig of fresh parsley or coriander, if using. Serve immediately.