Paraben Free Blueberry Maple Syrup
Drizzled over pancakes, stirred into yogurt, or spooned onto oatmeal, this blueberry maple syrup is the kind of thing you'll want to keep in your fridge at all times. Every ingredient here is clean and straightforward — fresh or frozen blueberries, pure maple syrup, lemon juice, and a hint of grated ginger that adds just enough warmth without overpowering the fruit. For anyone navigating paraben sensitivities, store-bought flavored syrups and fruit toppings can be a minefield of preservatives and synthetic additives, so making your own is genuinely the smarter move. The ginger and lemon juice do double duty, brightening the flavor while keeping things naturally fresh. If you like a thicker, glossier pour, the optional arrowroot slurry takes it there without any synthetic thickeners. You can strain it smooth for an elegant finish or leave it chunky for that rustic, homemade feel — either way, it comes together in under twenty minutes on a single saucepan.
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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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