Citric Acid Free Blueberry Maple Syrup
This deep-purple, fruit-forward syrup is the kind of thing that makes a stack of pancakes feel genuinely special. Ripe blueberries simmer down with pure maple syrup and a hint of fresh ginger, creating layers of sweetness and warmth that bottled syrups simply can't match. For anyone navigating citric acid sensitivities, store-bought fruit syrups and flavored pancake toppings are often a minefield of hidden additives — this one keeps things clean with whole, recognizable ingredients from start to finish. Fresh lemon juice provides the only acidic note, and because it's squeezed right in your kitchen, you stay in full control of exactly what goes into the pot. The optional arrowroot slurry is a clever trick for getting that glossy, thick pour without relying on any processed thickeners. You can strain it silky-smooth or leave it chunky with burst berries depending on your mood — either way, it's gorgeous spooned over waffles, oatmeal, or yogurt. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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