In From The Cold Recipe

Prepare and juice citrus

Wash all citrus. Cut the oranges and grapefruit in half crosswise. Use a heavy-duty citrus juicer or reamer to extract juice from the oranges and grapefruit into a measuring cup or pitcher. Juice the lemons separately and measure about 1/4 cup. Strain the combined citrus juice through a fine-mesh sieve into a clean pitcher to remove pulp and seeds if a smoother texture is desired.

Process ginger and turmeric

Peel the ginger and turmeric. Grate or finely mince the ginger to yield approximately 1 tablespoon packed. For turmeric, finely grate enough to yield about 1 teaspoon (if using a paste, measure 1 tsp). Place the grated roots in a small piece of cheesecloth or a fine strainer and press/strain to extract their juice; alternatively, add them directly to a high-speed blender with 2 tablespoons of the fresh citrus juice and blend until smooth, then strain to remove fibrous bits. Reserve the extracted ginger and turmeric juice.

Combine and adjust

Add the ginger-turmeric extract to the strained citrus juice. Stir in 1 teaspoon pink Himalayan salt until dissolved. Taste and, if the mixture is too intense, add up to 1/2 cup cold water to dilute to your preferred strength. If serving chilled, add ice to the pitcher or pour juice over ice in individual glasses.

Serve

Pour into glasses and serve immediately for best freshness. Optionally garnish with a thin slice of orange or a small twist of grapefruit peel. Store any leftover juice in an airtight container in the refrigerator for up to 48 hours; shake or stir before serving as separation will occur.