Ginger Syrup

Motion sickness can occur in a car, airplane, ship or boat, train, camel, horse, amusement park ride and even a flight simulator.  According to surveys, car sickness affects 58 percent of children, incapacitating airsickness occurs in 29 percent of airline pilots, space-motion sickness occurs in 50 percent of space shuttle astronauts, and up to 100 percent of ship passengers suffer from motion sickness. With so many people challenged by this problem, wouldn’t it be great if there were a simple and delicious remedy?

For years, people have touted ginger roots’ ability to soothe an upset stomach and it has shown promising results in clinical trials. So if you or someone you know suffers from motion sickness, why not get a bottle of Sunrise Ginger Syrup, make up some ginger tea and sip it while you travel? Beat motion sickness with a delicious, refreshing drink!


“Is it alright to substitute ingredients?” We sometimes get this question from people we share our recipes with and, though substituting ingredients is always a matter of personal taste and preference, we highly recommend that our sauces be used with our recipes since we crafted them around our signature gourmet sauces.

Our Ginger Syrup, Jerk Sauce, Brown Sugar Syrup and Palava Sauce all have very unique flavor profiles and each recipe is designed to use those flavor profiles to their fullest. Other sauces and syrups don’t use the same ingredients, aren’t composed the same way and, therefore, don’t taste the same. So if you find some of our recipes interesting, please make sure to use the Kilimanjaro sauce or syrup mentioned in the recipe for maximum flavor.

Try our ginger cookie recipe for a delicious Holiday treat!


2 eggs separated

1/2 teaspoon of baking powder

1/8 teaspoon of salt

1/4 cup of natural sugar

2 1/4 teaspoons of Ginger Syrup

1/3 cup of all-purpose flour

1/4 teaspoon grated lemon zest

confectioners sugar for dusting


1. Preheat the oven to 375°F. Line baking sheets with parchment paper.

2. In a large bowl, with an electric mixer on medium speed, beat the egg whites until foamy. Slowly add the baking powder, salt, and sugar and continue beating on medium speed until stiff peaks form.

3. In another bowl, combine the egg yolks, vanilla, and lemon zest and beat with a fork until thoroughly mixed. Fold into the beaten egg whites just until combined. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop 2 teaspoons of batter per cookie about 2″ apart onto the prepared baking sheets.

4. Bake for 12 to 15 minutes, or until golden. Cool on the sheets for 5 minutes, then remove to racks to cool completely. The cookies will crisp upon cooling. Dust with confectioners’ sugar before serving. For best results, store covered.

Enjoy and Happy Holidays from Kilimanjaro Foods!


Ginger beef is crispy strips of steak tossed with a sweet and spicy sauce. If you are a fan of Mongolian beef, you will love this recipe. Of course, I’m adding a Kilimanjaro’s Sunrise Ginger Syrup and African Jerk Sauce to give it a bit of a different flavor.


1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup Sunrise Ginger Syrup
2 tablespoons Kilimanjaro African Jerk Sauce
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar


Step 1: In a bowl add cornstarch and then gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).

Step 2: Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger syrup and jerk sauce. Stir fry for 30 seconds-1 minute.

Step 3: In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
(Makes 2 Servings)

Enjoy this tasty twist on ginger beef!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

ginger chicken salad

I’ll admit it. Chicken salads are one of my all time favorite dishes and if you enjoy them as much as I do, I think you’ll find this ginger marmalade recipe out of this world! And the best part is you can have it served up and ready to eat in only 25 minutes.


  • 4 skinless boneless chicken breast halves
  • 1/3 cup orange marmalade
  • 1/4 cup Kilimanjaro Sunrise Ginger Syrup
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon extra-virgin olive oil
  • 5 teaspoons red wine vinegar
  • 8 cups mixed salad greens
  • 4 thin red onion slices, separated into rings (optional)


Place chicken on plate. Season with salt and pepper to taste.

Mix marmalade, ginger syrup and mustard in bowl. Spoon 1/4 cup of the marmalade mixture (reserving excess in separate container) over chicken and turn to coat.

Chill chicken and remaining marmalade mixture separately overnight.

Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through (about 5 minutes per side).

Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.

Whisk oil and vinegar in large bowl. Season with salt and pepper to taste.

Add salad greens, pepper strips, and chicken; toss to coat.

Top salad with red onions if so desired.

And there you have it. A delicious ginger marmalade chicken salad to titlate your taste buds! I hope you enjoy this recipe and, as always, happy cooking!

Be sure to ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

ginger lime chicken

When you need a quick, healthy and tasty meal try this ginger lime chicken recipe. It only takes 15 minutes to prepare and it’s delicious. Enjoy!


1/2 cup honey mustard

zest from 1 lime

juice from 1 lime (or 2 tbs lime juice)

1/4 cup Sunrise Ginger Syrup

1 tbs soy sauce

4 boneless, skinless chicken breasts


Stir together soy sauce, ginger syrup, honey mustard, lime juice, and lime zest and spread over chicken breasts making sure to cover them evenly.

Broil chicken until cooked through and juices run clear- about 3 to 5 minutes on each side depending on the thickness of the chicken.

Be sure to ask your local grocer to carry Kilimanjaro’s line of gourmet sauces

Hawaiian chicken

Hawaiian chicken is one of my favorite dishes. I just love the flavors involved and how they mingle together. So I guess it was natural for me to experiment with adding Kilimanjaro’s Sunrise Ginger Syrup to one of my Hawaiian chicken dishes. The recipe I’ll be sharing in this article went over very well at a BBQ I hosted this past weekend and all my guests wanted to know what the “something extra” was they were tasting. I told them they’d have to read my article to find out! So here is my recipe for Grilled Hawaiian  Chicken with  Ginger Syrup.

* 1 lb boneless skinless chicken breast
* Enough pineapple rings to cover the chicken breast (2 or 3 should work)

* 1/2 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup canola oil
* 1/4 cup brown sugar
* 1/4 cup Sunrise Ginger Syrup
* 1/2 teaspoon dry mustard

1. Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
2. Heat grill to medium-high.
3. Place chicken on grill and pineapple rings on chicken and grill until chicken is cooked through (about 5 minutes on each side depending on the thickness of the chicken).

Grilled Hawaiian Chicken with Ginger Syrup Skewers

* 1 lb boneless skinless chicken breast, cut into 1-inch squares
* 2 cups fresh pineapple, cut into 1-inch squares
* 2 cups red peppers, cut into 1-inch squares

* 1/2 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup canola oil
* 1/4 cup brown sugar
* 1/4 cup Sunrise Ginger Syrup
* 1/2 teaspoon dry mustard
1. Mix all marinade ingredients and add chicken. Marinate for 1 to 2 hours, no more.
2. If you are using wooden skewers, be sure to soak them in water for 2 hours.
3. Heat grill to medium-high.
4. Alternate chicken, pineapple and pepper pieces on skewers. Place on grill until chicken is cooked through, about 5 minutes on each side.

I hope you enjoy these recipes as much as my guests and I did! Of course, we always encourage experimentation so try other flavor combinations and let us know what you come up with.

Ask your local grocer to carry Kilimanjaro’s line of gourmet sauces

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