To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, maple syrup (optional), cayenne (optional), and filtered water. I personally didn’t think it needed any sweetener, but sweeten to taste.
Bring to a simmer (not a boil) over medium to medium-high heat (3 minutes). Then turn off heat.
Set a small strainer over serving glasses and divide between two mugs. Enjoy. If the tonic is too potent for you, dilute with more hot/warm water.
Store (strained) leftovers in the refrigerator up to 2-3 days. Reheat on the stovetop until just warm.
1 Tbsp fresh grated turmeric
1 Tbsp fresh grated ginger
1 whole lemon (juiced - 3 Tbsp or 45 ml juice as original recipe is written, plus leftover rind)
Optional: 1-2 tsp maple syrup (optional - can sub stevia or raw honey if not vegan)
Optional: 1 pinch cayenne pepper (optional - or cracked black pepper which many readers have commented helps with the bioavailability of the turmeric)
3 cups filtered water