Lemon Ginger Honey Syrup
This lemon ginger honey syrup recipe will help you save time and money. Batch prep this immune-boosting concoction and take advantage of all the nutrient-dense ingredients.
Servings: 10
Calories: 15kcal
Equipment
- 1 (16 oz.) airtight jar
Ingredients
- 2 lemons
- 4 inch knob of ginger root
- 2 tablespoons turmeric powder
- 1 tablespoon black pepper
- honey raw or Manuka
Instructions
- Wash and dry the lemon and ginger thoroughly, and cut both into thin slices.
- Next, add them in alternate layers to the jar and add the turmeric powder and black pepper. Pour the honey to fully dredge the produce.
- Push down on the produce with a spoon or a honey dipper to combine everything, and then close the jar and give it a shake.
- When ready to drink, take a tablespoon along with a slice of lemon and ginger and add it to a cup of plain water or herbal tea. * See note 2
- Store the rest in the fridge.
Video
Notes
- Use organic produce, as this will all be marinating, and we want to avoid pesticide residue.
- To prevent molding, push down on the fruit in the jar so that it is covered by the honey.
- You can swap out the turmeric powder for the root.
- Make sure to use local, raw honey to avoid honey that has been cut with sugar.
- Feel free to use this on its own. I often give this to my kids on its own, much like a cough syrup.
Nutrition
Serving: 1serving | Calories: 15kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg
