Anti-Inflammatory Tart Cherry & Ginger Wellness Tonic

Scrub a 3-inch piece of fresh ginger root (leave skin on if organic). Shred into a fine pulp using a microplane to maximize cell wall surface area. Add grated ginger and 4 cups pitted tart cherries to a non-reactive stainless steel stockpot.

Pour 4 cups filtered water over the cherries and ginger. Add 1 tsp ground turmeric and a pinch of black pepper if using. Heat over medium until tiny bubbles form around the edges, then drop heat to medium-low and maintaining a gentle simmer for 15 to 20 minutes until the water turns deep crimson.

Remove the stockpot from the heat. Use a potato masher or wooden pestle to forcefully crush the softened cherries against the bottom of the pot for 60 seconds to release core juices. Cover with a lid and let cool to room temperature.

Line a fine-mesh sieve with cheesecloth over a large glass pitcher. Pour the cooled cherry-ginger slurry through the filter. Gather the edges of the cheesecloth and twist forcefully to wring out every last drop of nectar. Discard the dry pomace.

Stir the freshly squeezed juice of 2 lemons and ½ cup raw honey (or agave) into the strained liquid. Stir vigorously for 45 seconds until the honey completely dissolves into the crimson matrix.

Funnel the uniform tonic into three sterilized 500ml glass bottles, leaving 1 inch of headspace at the top. Seal tightly and store immediately in the refrigerator.