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To make the syrup, set a medium, nonreactive saucepan over medium heat, combine ginger, turmeric, and water. Bring to a gently bubbling simmer, then turn heat to low and steep 10 minutes. Swirl in honey and continue cooking over low heat for 20 minutes more.
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With a fine mesh strainer, strain into a jar or bottle, pressing pulp to extract all the juices (and flavor). Syrup will keep well covered in the fridge for a month. Makes about 1 cup.
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To make turmeric ginger lemonade, juice lemons, and strain out seeds and pulp. Measure 2 cups into an ice-filled pitcher and stir in 2/3 cup simple syrup. Add 5 sliced jalapenos and 4 lemon slices. Top off with 2 cups seltzer. Stir mixture and taste. If desired, add more simple syrup to taste.
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Pour into ice-filled glasses and garnish with sliced jalapenos and lemons. Serve immediately.