Ingredients :

• Fresh turmeric — If you find it in an Asian grocery store or at the market, get it fresh. It looks like miniature ginger, smaller and more orange — careful, it stains fingers and countertops instantly. Powder works very well too, but fresh gives a brighter, less earthy flavor. A level teaspoon of powder replaces a small piece.
• Fresh ginger — It should be firm to the touch, not shriveled or soft at the edges. A piece the size of a thumb is more than enough. Slice it into thin rounds, skin included if it’s organic — it doesn’t add anything unpleasant and you avoid the peeling.
• Organic lemon — Organic is really important here because we use the whole lemon with the skin. A treated lemon also means treatment residues in your honey. An untreated lemon means the essential oils from the zest will scent the whole jar.
• Raw unheated honey — The only real constraint of the recipe. Heated industrial honey has lost its natural enzymes — the result will be less interesting taste-wise and won’t keep as well. Look for ‘raw honey’, ‘crude honey’ or ‘unfiltered honey’ on the label. Acacia or mountain flower honey works very well.