Ginger-Turmeric Syrup

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



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


  1. In a small saucepan, mix ginger, turmeric, sugar, honey, water, pepper and lime juice; bring to a low boil.
  2. Lower heat to a simmer and reduce mixture by half until a syrupy consistency is reached, about 1 hour.
  3. Remove saucepan from heat.
  4. Remove ginger and turmeric from syrup; set aside for use in candied ginger-turmeric recipe below.
  5. Allow syrup to cool and thicken.
  6. Pour syrup into a jar and refrigerate until ready to use.

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


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