Ginger-Turmeric Honey Syrup
This recipe is by Gabriella Mlynarczyk. Tell us what you think of it at The New York Times - Dining - Food.
- 1 ½cup runny honey
- 1 ½cup boiling water
- ½cup turmeric root, cut into chunks
- ¾cup ginger root, cut into chunks
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 2teaspoons ground paprika
- 1teaspoon ground cayenne
Step 1Add all ingredients to a blender pitcher, cover with the lid and a towel (the towel will stop any escaping steam from burning your hand), and blend on high until smooth. Strain through a fine mesh strainer. Store in an airtight container in the refrigerator.