Ingredients :

• Fresh Garlic — Use fresh garlic, not powder. The powder has lost the essential part — allicin, the active compound, only forms when you crush a fresh clove and let it oxidize. Three cloves is the dose that works without making your breath a social problem. Choose a head of garlic that feels firm under your fingers, not soft or green in the middle.
• Lemon — Fresh, squeezed on the spot. Bottled juice, even organic, has lost its bright acidity and antioxidants. Two medium lemons for one glass — just one lacks bite and the drink loses its balance. Roll it on the worktop before squeezing to get the most out of it.
• Turmeric — Powdered or fresh root, both work. The root (a 2-3 cm piece) gives a brighter, earthier flavor and an even more intense color — it stains fingers a yellow that doesn’t come off easily, you’ve been warned. Powder is more convenient: just make sure it hasn’t been sitting there for two years, as it loses color and taste with age.
• Raw Honey — Optional, but it really changes the experience. Raw, unheated honey keeps its enzymes intact — don’t add it to boiling water, as that destroys exactly what makes it interesting. Wait until the drink cools slightly. One tablespoon, no more.