In a large pot over medium-high heat, add water and let it begin to boil. Once boiling, add the ginger roots and boil for 10 minutes.
After the 10 minute mark, turn off the heat and cover the mixture with a pot cover, allowing everything to steep for about 10-15 minutes to ensure that flavors are fully infused and potent.
Once fully steeped, add in the sweetener, turmeric, and black pepper, whisking until well incorporated and dissolved.
TO MAKE THE LEMONADE:
In a large pitcher, add the ginger-turmeric mixture followed by the freshly-squeezed lemon juice and pineapple juice, stirring everything together until well combined.
To serve—add the crushed ice into prepared glass(es), followed by pineapple ginger turmeric lemonade and add diced pineapple and mint as garnish, if desired.
Sip and enjoy!
Notes
PINEAPPLE: If you decide not to use store-bought pineapple juice, you can always use 2 cups of fresh pineapple chunks and them to blender along with freshly steeped ginger-turmeric mixture. Blend for 1-2 minutes until smooth and pineapples are fully broken down. Continue recipe.
SWEETENER: You can always use ‘honey’, pure cane sugar, or maple syrup instead of using Agave. This makes for a more subtle sweet taste. For Vegan honey option—Bee Free Honee, click link.
TURMERIC: For health benefits of using turmeric, ensuring that it is paired with black pepper, helps to aid in curcumin absorption.
SWEETNESS: Add more Agave (or other sweetener) for more sweetness if needed, 1 tablespoon at a time.
STORAGE: Keep any leftovers in the refrigerator, tightly covered in your pitcher or in a sealed mason jar. Best if consumed within a few days (around 4-5 days).