Low Sodium Blueberry Maple Syrup
Bright, jammy, and laced with warm ginger, this blueberry maple syrup is the kind of thing you'll want to drizzle over absolutely everything. The combination of pure maple syrup and fresh lemon juice lets the natural sweetness of the blueberries shine without any need for added salt — making it a genuinely wholesome pour straight from the pan. A touch of grated ginger adds just enough warmth to keep it interesting, and the optional arrowroot slurry gives you control over the final texture, whether you want it pourable or spoonable. Bottled pancake syrups and store-bought fruit toppings are notorious for sneaking in sodium and preservatives, so making your own means you know exactly what's in the jar. You can keep it chunky and rustic or strain it silky smooth depending on the occasion — both versions are stunning. It comes together in well under half an hour and stores beautifully, ready to upgrade your morning stack, a bowl of yogurt, or even a scoop of vanilla ice cream.
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Learn more →Ingredients
8 servings
- 2 cups fresh or frozen blueberries
- ⅓ cup pure maple syrup
- 2 tbsp fresh lemon juice
- ¼ tsp fresh ginger, finely grated
- ¼ tsp arrowroot starch (optional)
- 1 tbsp cold water (optional)
Instructions
- 1
Combine the blueberries, maple syrup, lemon juice, and grated ginger in a small saucepan over medium heat. Stir to combine.
- 2
Cook, stirring occasionally, until the blueberries burst and release their juices and the mixture comes to a gentle simmer, about 5–7 minutes. Use the back of the spoon to press any remaining whole berries against the side of the pan.
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