This turmeric ginger syrup adds sweet and spicy flavor to your favorite tea, soda water, or craft mocktails. The deep earthiness of turmeric root is perfectly complemented by the bright and zesty flavor of fresh ginger.
What is turmeric?
Turmeric is a flowering plant in the same family as ginger. Like ginger, it produces edible roots called rhizomes. These roots are used fresh or dried (and ground) to add a brilliant yellow or orange color and an earthy flavor to all kinds of dishes. Turmeric is frequently used in Indian cuisine and is a component of commercial curry powders.
What to use this syrup in
Turmeric ginger simple syrup can be mixed with sparkling water to make a unique craft soda. Combine one ounce (two tablespoons) of syrup with four to six ounces of club soda, mineral water, or seltzer in a glass filled with ice.
Squeeze a lemon wedge over the drink before serving. This bright yellow soda is refreshing, perfectly balanced, and much healthier than conventional sodas.
Drink turmeric ginger sodas during or after dinner to aid digestion. Ginger is especially helpful for soothing an upset stomach and calming queasiness.
I first made this syrup to use it in a fun cocktail made with Pure Wild Mango Turmeric. Mango is great with turmeric, ginger and lime juice. Get the simple recipe over on TikTok!
Next, I made a refreshing, seasonal mocktail with the syrup. The bright citrus flavors of freshly squeezed blood orange juice and lime are the perfect counterpoint to this earthy, spiced syrup. Get the recipe for my Blood Orange Turmeric Mocktail.
Another favorite way to use this syrup is simply mixed with milk or coconut milk for an iced take on Golden Milk. Make it a more authentic Iced Golden Milk by adding some cinnamon, cardamom, and black pepper to the syrup (instructions below!)
Turmeric ginger syrup ingredients
This easy to make syrup uses ground turmeric (although you can use fresh turmeric root if you like) and ginger juice.
I love the ginger juice from The Ginger People, which is easy to find on Amazon, Whole Foods, and other health food retailers.
Bottled ginger juice makes it effortless to add the flavor of fresh ginger to syrups or drinks. Simply measure, pour, stir! Unlike with fresh ginger root, no heat is required to extract the ginger flavor into the syrup.
However, if you want to use whole, fresh turmeric and ginger root, it doesn’t take a lot of extra effort. I’ll include instructions for that method below.
How to make the syrup
To make the syrup, combine one cup of hot water with one cup of white sugar. Stir until the sugar has dissolved, then add one tablespoon of ground turmeric.
I like to place the turmeric in a tea bag to prevent any grit from winding up in the finished syrup. You can find inexpensive empty tea bags on Amazon. Alternatively, you could strain the finished, cooled syrup through a few layers of cheesecloth.
Let the turmeric steep in the hot syrup for about five to ten minutes. When the liquid is a brilliant yellow-orange and flavorful, you can remove the tea bag, squeezing it to extract as much turmeric flavor as possible.
Discard the tea bag and add two tablespoons of ginger juice. Stir to combine, then pour the cooled syrup into a bottle or jar with a lid. Store any leftover syrup in the refrigerator for up to two weeks. Simple and so delicious!
How to make it with fresh turmeric and ginger root
If you want to make this syrup with fresh turmeric and ginger roots, you’ll need to use the stovetop. In a small saucepan, heat one cup of water and one cup of sugar over medium heat.
Stir frequently until all of the sugar has dissolved. Add an inch or two of peeled, chopped ginger and an inch or two of peeled, chopped turmeric root to the pan. You can also grate the turmeric and ginger into the syrup to infuse it with more flavor more quickly.
Bring the liquid to a boil, then reduce the heat and simmer for five to ten minutes, or until flavorful. Once your syrup is nice and flavorful, remove the pan from the heat and allow it to cool before straining out the solids. Store the finished syrup in a closed bottle or jar in the refrigerator for up to two weeks.
If you enjoy the flavors of turmeric and ginger, you might also like my Golden Milk Syrup. Using this syrup as a base, it adds cinnamon, cardamom, and black pepper, making it easy to mix up a cup of Golden Milk or Iced Golden Milk on demand. Its combination of warming spices and sweetness make it great in many other drinks – especially hot teas and lattes.
Golden Milk is a hot, lightly sweetened beverage made with milk, turmeric, and other spices. Black pepper might look a little out of place here, but it adds only a mild zing while aiding in the body’s absorption of curcumin (the prized health-boosting compound found in turmeric).
How to make Golden Milk Syrup
- 1 cup water
- 1 cup sugar
- 1 tbsp ground turmeric (or about 2 inches of peeled, chopped turmeric root)
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 2 tbsp ginger juice (or about 2 inches of peeled, chopped ginger root)
- Pinch of fresh black pepper (or a couple of whole black peppercorns)
Heat the water and sugar in a small saucepan over medium heat. Stir frequently until all of the sugar has dissolved, then add the turmeric (in a tea bag if using ground), cinnamon stick, cardamom pods, and black pepper.
Bring the mixture to a boil, then reduce the heat and simmer for five to ten minutes or until flavorful. Remove the pan from the heat and stir in the ginger juice.
Allow the syrup to cool fully before straining out the solids. Store any leftover syrup in a closed container in the refrigerator for up to two weeks.
You may also like:
- Blood Orange Turmeric Ginger Mocktail
- Iced Ombre Golden Milk
- 5 Minute Pineapple Ginger Syrup
- Vanilla Bean Simple Syrup
- Rosemary Simple Syrup
- Hot Honey Syrup Recipe
Turmeric Ginger Simple Syrup
- 1 cup hot water
- 1 cup sugar
- 1 tbsp ground turmeric
- 2 tbsp ginger juice (I use The Ginger People)
- To make the syrup, combine one cup of hot water with one cup of white sugar. Stir until the sugar has dissolved, then add one tablespoon of ground turmeric.
- I like to place the turmeric in a tea bag to prevent any grit from winding up in the finished syrup. Alternatively, you could strain the finished, cooled syrup through a few layers of cheesecloth.
- Let the turmeric steep in the hot syrup for about five to ten minutes. When the liquid is a brilliant yellow-orange and flavorful, you can remove the tea bag, squeezing it to extract as much turmeric flavor as possible.
- Discard the tea bag and add two tablespoons of ginger juice. Stir to combine, then pour the cooled syrup into a bottle or jar with a lid.
- Store any leftover syrup in the refrigerator for up to two weeks.
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