I scrub the roots well (turmeric stains, so gloves are a good idea if you have light nails).

I don’t always peel them – I only peel if the skin is very tough.

Then I slice both quite thinly so they release maximum flavour.

Add turmeric, ginger and 3 cups of water to a saucepan.

Bring to a boil, then turn the heat down and let it simmer for 15–20 minutes.

The water turns a deep golden yellow and your kitchen smells like a spa.

I let the mixture cool for a few minutes.

Then I transfer the turmeric, ginger, and their cooking liquid to a blender.

Blend until the mixture is completely smooth and pulpy.

Place a fine mesh sieve, cheesecloth or nut-milk bag over a jug or bowl.

Pour the blended mixture through and press the pulp with a spoon (or squeeze the cloth) to get out as much liquid as you can.

The dry pulp can be discarded.

Stir in the lemon or lime juice.

Add sweetener starting with 2 tablespoons, then taste and adjust. I like jamu to taste earthy, spicy and tangy with just a gentle sweetness.

Pour the jamu into a glass bottle or jar.

Chill for at least 1–2 hours.

Always shake well before pouring because turmeric settles at the bottom.