Detox Drink: Lemon-Turmeric & Mint (Fake Soda)

The best part about being in a place where it’s sunny all year round is that, you get a variety of fun, icy cold drinks available almost everywhere. But .. not everything is good for the soul in the long run.

Although the variety of organic-certified produce are growing at a rapid rate on local shelves, I still prefer making my own thirst quenchers with real ingredients sans all the hidden additives.

So on my way back from yoga sesh, I quickly mixed some ingredients in my head but I could only thought of a cold lemon ginger mint drink. Unfortunately and to my utter disappointment, I ran out of ginger at home. Boohoo! But every misfortune has its blessings, right? I happened to have turmerics laying around and figured I could try something with this gorgeous root.


Here’s my Lemon-Turmeric Mint (Fake Soda). I made without the fizz, but you can totally sub the cold water with a Lemon Perrier or whichever you like.

The earthy notes of turmeric against sour lemon and sweet, chilly mint is an absolute bliss for post-hot yoga/workout or when you just need to feel grounded. (Sorry for the bad pun!)

Recipe for 1 to follow or double up for more servings. I did not make accurate measurements so everything was by ear (or palate to be specific).

Lemon-Turmeric and Mint

1 1/2 inch of a slice of lemon, halved so you can squeeze them better.
1 thin slice of lemon, halved for garnishing
1 piece of Kaffir lime leaf
2-4 stems of Mint leaves
A tiny thumb of turmeric, sliced – I used smaller size, like a child’s thumb.
1 cup Cold or Lemon Water, or any sparkling water of your choice


Squeeze 1 1/2 inch slice of lemon juice into a pestle and mortar. Thrown in the turmeric, tear in about 2 stems of mint leaves and the piece of lime leaf. Grind these. Grind them until mushy and the scent of cooling kaffir and mint leaves turn fragrant. So this makes the base of the drink.



turmeric-lemon-009Chill your glass with some ice, then sift the crushed ingredients and pour in the cold water. I used lemon-infused water since it was the only cold water available at home. I’m particularly obsessed with the subtle layers and how the turmeric created a soft, yellow hue in the drink.

Now the best part, garnish and serve.  Also, no sugar needed. Yay!



If there’s a routine/habit/addiction I need to change or stop, that is to stop having coffee at half past eight pm and then having the inability to knock myself out by midnight. I’m not too sure why but it’s sooo comforting.

I brew two tablespoon of ground coffee to about 1 to half cup of hot water in a french press for 5 minutes. Extremely bitter and strong and brilliant. Pour over condensed milk and bam! It’s pure heaven.



Amarena Cherry Muffins

I often receive gifts, treats, books, kitchen tools and small trinkets from friends and family. Recently, a colleague gave me a jar of Fabbri 1905 Amarena Cherry. Not wanting to use it because 1; GORGEOUS JAR! 2; it just felt too precious to be used, I store it quietly in the fridge for a couple of months. Today I took a tiny plunge on courage (oh how dramatic) and make a dozen muffins with these precious, dark, sour gems. (This jar makes a nice flower vase on the dining table, oh how versatile)

Recipe to follow below.

Amerena-Cherry-Muffin-2056x3088-001   Amarena-Cherry-Muffin-2056x3088-003

Start with a basic muffin batter
Makes a dozen

1/2 cup melted salted butter
3/4 cup caster sugar
2 cups flour
2 eggs
2 tsp baking powder
1/2 cup full cream milk
Fabbri 1905 Amarena Cherry

Sift flour, caster sugar and baking powder in a bowl. If needed, double sift. Mix well and make a hole in the center. Beat eggs in a separate bowl. Slowly pour some melted butter in the centre of the flour mix. Carefully start mixing flour and butter, adding the remaining butter until mixture is incorporated and smoothed. Then add in the milk, half at a time. Again, mix until mixture is liquefied and consistent. Add the the beaten eggs and mix well until it’s has a creamier texture.

Ready For The Oven
Preheat oven at 200C for Fan or 180C for Convention. Line muffin tins with paper cups. Fill a spoonful of batter into cups, followed by a teaspoon of about 2-3 Fabbri 1905 Amarena Cherry , don’t mind the syrup in! It’s wonderful. Finish with a dollop of the batter. Bake on the middle rack for about 25-30 minutes until centre comes out clean. Cool on a cooling rack or just tip the muffins in the pan at a 45 angle to release heat and moist.


Unlike using fresh fruits, the cherries will not appear as the batter rise in the oven. So serve with more of the Cherry syrup and dust powdered sugar over. Extremely brilliant. The sugar balances the bitter and sour notes from the cherry without overpowering on the palate.

You can make adjustments to the muffin by adding cocoa chips into the batter with the cherries – I’d imagine how decadent this would be.