BHA & BHT Free Maple & Ginger Finishing Syrup
Warm, golden, and fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, this finishing syrup is the kind of small-batch condiment that quietly upgrades everything it touches — pancakes, roasted fruit, yogurt, cocktails, you name it. Pure maple syrup does all the heavy lifting here, bringing natural sweetness without any of the synthetic preservatives like BHA or BHT that sneak into so many commercial syrups and flavored toppings. Every ingredient in this recipe is straightforward and recognizable, which is exactly the point. The brief simmer on medium-low heat coaxes the spices into full bloom and thickens the syrup just enough to give it a luxurious, drizzle-worthy consistency. A squeeze of fresh lemon juice at the end brightens the whole thing and keeps the flavors lively. Straining it through a fine-mesh sieve gives you a silky, polished result that looks as good as it tastes. 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
- ½ cup pure maple syrup
- 2 tbsp water
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the maple syrup, water, Ceylon cinnamon, ginger, turmeric, and sea salt in a small saucepan over medium-low heat, stirring until the spices are fully dispersed.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it is fragrant and slightly thickened, about 4–5 minutes. Watch closely — maple syrup can bubble up quickly; reduce the heat if it begins to foam aggressively.
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