Chop your ginger and turmeric if not using a high-speed blender.

If using a high-speed blender or regular blender, place all the ingredients into the jar and process on high until totally smooth. If you use old ginger, you might have a chunk that doesn't want to blend. If that happens, pour about half of the liquid into a glass (but not the ginger chunk) and blend again. Then add the rest of the liquid and blend a moment to combine.

If using an immersion blender, use a large enough vessel to ensure you don't make a mess. Blend, and don't take the immersion blender out of the liquid while it’s still spinning because it will go everywhere.

I was able to get mine 100% smooth with a high-speed blender. If yours has chunks, you might want to strain it.

Each serving is 2 tablespoons.

They can be refrigerated for up to 4 days (they're best within 48 hours), but they start to lose their nutritional value the longer they sit. It separates after sitting, so stir it before drinking.

Freeze using an ice cube tray or baby food silicone mold but know that turmeric will stain them and take on the smell. You can freeze them for up to 3 months, but they lose a bit of nutritional value the longer they sit.