15-Minute Carrot-Turmeric Sun Syrup

Smaller batched syrups have been a staple in my house since quarantine began. They’re a great way to use surplus produce, while extending fruit and vegetable shelf life and eliminating waste. This tincture combines four mood-lifting, orange ingredients: sweet carrots, aromatic orange zest, an earthy boost of turmeric, and honey. Use this syrup in mocktails, cocktails, or to elevate smoothies, yogurt, and fall-inspired desserts.



Yields about 10 ounces of Sun Syrup

  • 5 oz Peeled Carrots (two medium carrots) *you can include the carrot’s skins, but will need to add more honey to balance the added bitterness.
  • 5 oz Filtered Water
  • 2 oz Honey
  • 2 oz Fresh Grated Orange Zest
  • 3-4 hearty pinches of Turmeric spice


Blender, Grater, Sauce Pan, Fine Strainer, Spoon


Blend carrots with water until a fine pulp forms. Transfer to a saucepan, and add honey, turmeric and orange zest. Stir and simmer until incorporated about 15 minutes. Fine strain into a heat-proof container and let rest until it is cool enough to refrigerate. Will keep in the fridge for up to one week. If you’re making ahead to freeze, restore on the stovetop with fresh orange zest.

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