Barley Free Blueberry Maple Syrup
Deep purple and glossy, this blueberry maple syrup is the kind of thing that makes a stack of pancakes look like it belongs on a restaurant menu. Fresh or frozen blueberries simmer down with pure maple syrup, bright lemon juice, and a whisper of grated ginger until the whole mixture becomes something genuinely special — fruity, warming, and just a little complex. Every ingredient here is naturally free of grain-based thickeners, so there's no need to scrutinize labels or swap anything out. If you want a thicker pour, the optional arrowroot slurry does the job beautifully without introducing anything problematic. You can strain it smooth for an elegant drizzle or leave it chunky for a more rustic, jammy topping — both versions are completely worth making. Spoon it over waffles, stir it into yogurt, or drizzle it over vanilla ice cream and watch it disappear fast.
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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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