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