Step 1

Put the turmeric root in a quart of water and heat to boiling. Boil at least 20 minutes, until the water becomes a rich golden yellow.

Step 2

While the turmeric is boiling, prepare the tamarind pods. Crack and open the pods, and remove only the fruit. Simmer the tamarind fruit, stirring gently, so that it dissolves into a jam-like texture. When the seeds have come out of the fruit, let the mixture cool, then pour it through a strainer to remove the seeds and seed peels and create the paste.

Step 3

When the turmeric water is ready, add enough cool water to bring the temperature to just warm, and blend thoroughly to liquefy the cooked turmeric.

Step 4

Add the tamarind paste to the blended mixture and blend again.

Step 5

Add the lemon juice and honey, and blend once more.

Step 6

Add enough cool water to bring the quantity up to 2 quarts of liquid.

Step 7

Distribute the blended tonic into small jars with tight lids, leaving 1/2-1 inch of head space.

Step 8

Ferment at room temperature for 1-2 days, then refrigerate for storage.