Start by washing the turmeric and ginger root well. You don’t need to peel either, just scrub with a brush to clean any dirt away if necessary.

Chop roughly into 1cm discs. Place in a high speed blender with the water and black pepper. Blend for a good 30 seconds on the highest speed.

Place this into a pot and heat to a simmer for 15 minutes.

Remove from the heat and allow to cool to luke warm.

Strain it back into the blender and add the honey and lime juice and blend again to combine well. Place into a 1 litre jar or bottle and store in the fridge.

Serve about ¼ -⅓ cup with ice and soda for an iced Jamu.

Or for a hot Jamu, top ¼ -⅓ cup with hot water.

Feel free to adjust the sweetness and tartness by adding more honey or lime juice.

In the fridge for up to a week or freeze for up to 3 months.

Wash the ginger and turmeric. Slice into 1 cm rounds and place in the thermomix bowl with the water and black pepper. Blend for 30 seconds, speed 10.

Cook for 20 minutes/ 100/ speed 2. Let sit in the bowl until it cools to luke warm (~40deg). (If the Thermomix has turned off, restart it to display the temperature.)

Pour into a large jug and give the Thermomix bowl a quick rinse. Strain the jamu back into the bowl and add the honey and lime juice and blend again, 20 seconds, speed 5, to combine well. Place into a 1 litre jar or bottle and store in the fridge.

Serve and store as instructed above.