Jamu Juice Tonic

Anti-inflammatory Juice

jamu juice tonic recipe
5 from 1 vote

Jamu Juice Tonic

QTY: 500 ml
Time: 2 minutes
Category: Juice Shots
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This juice tonic is my cold-pressed version of a traditional Indonesian anti-inflammatory drink called Jamu. It can be served slightly warmed on the stove during the winter months or chilled from the fridge.
It is a natural anti-inflammatory tonic with many health benefits from reducing inflammation, aiding digestion and enhancing immunity.
Drink 125ml (1/2 cup) in between meals or first up in the morning.
It has a strong flavour that is sweet and spicey. You can add more coconut water if the flavour is too strong for you.
The recipe will last a week in the fridge in an airtight container. Shake before serving.


  • 1/2 cup fresh turmeric
  • 1/4 cup fresh ginger
  • 1 lime
  • 2 cups coconut water
  • 1 tbsp maple syrup


Fresh Turmeric
  • Cut into thin slices leaving the skin on
  • Cut into small pieces no wider than your thumb
Fresh Ginger
  • Cut into thin slices leaving the skin on
  • Cut into small pieces no wider than your thumb
  • Thinly slice off the outer skin
  • Juice whole


  • Prepare all the ingredients ready for juicing
  • Close the cap on the juicer.
  • Start with turmeric. Add a small handful to the juicer and allow the machine to press through before adding another small handful.
  • Continue until all the turmeric is pressed then repeat the same for the ginger.
  • Pour the maple syrup into the juicer followed by the whole lime.
  • When the lime has finished pressing add 1 cup of coconut water to the juicer and allow to mix for 30 secs.
  • Open the cap to release the juice.
  • Close the cap again and add the 2nd cup of coconut water to the juicer letting it mix again for 30 secs before releasing it into the juice.
  • Tip: keep the lime peel to use for cleaning the juicer. Add the peel to the juicer with the cap closed and fill the bowl with water. Let the juicer clean itself for 60 sec before release the water.


Calories: 205kcal
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