Ginger-Turmeric Syrup

Featured in the Honolulu Star-Advertiser on July 18, 2018.
Recipe compliments of Jeanine Nakakura, Dakota's Aiea Honey.

electric_kitchen_logo

Ingredients:

Ginger-Turmeric Syrup

  • 2 cups ginger slices, peeled and cut into 1/8-inch pieces
  • 1/4 cup sliced turmeric, peeled and cut into 1/8-inch pieces
  • 1 3/4 cups sugar (may substitute brown sugar)
  • 1/4 cup local honey
  • 2 cups water
  • Dash of black pepper
  • 1 teaspoon lime juice

Directions:

In a small saucepan, mix ginger, turmeric, sugar, honey, water, pepper and lime juice; bring to a low boil. Lower heat to a simmer and reduce mixture by half until a syrupy consistency is reached, about 1 hour. Remove saucepan from heat.

Remove ginger and turmeric from syrup; set aside for use in candied ginger-turmeric recipe below.

Allow syrup to cool and thicken. Pour syrup into a jar and refrigerate until ready to use. Makes about 2 cups.

Suggested uses for Ginger-Tumeric Syrup:

Approximate Nutrient Analysis (2 Tablespoons of Syrup):
100 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 00 mg sodium, 25 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein

Review

Leave a review

Overall Rating
Selecting the check box will display a pop-up.