Emulsifier 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 thing you'll want to drizzle over everything — pancakes, roasted fruit, yogurt, oatmeal, or even a wedge of sharp cheese. Store-bought flavored syrups and coffee shop drizzles are notorious for sneaking in lecithin, polysorbates, and other emulsifying agents that can be hard to spot on a label, but this one is built entirely from whole spices, pure maple syrup, and a squeeze of lemon. Every ingredient is exactly what it says it is, with nothing added to bind, stabilize, or extend shelf life artificially. The gentle simmer coaxes the spices into the syrup beautifully, and straining it through a fine-mesh sieve gives you a silky, clean pour every time. A pinch of sea salt rounds out the sweetness and makes the warm spice notes really sing. It keeps for up to three weeks in the fridge, so you can make a batch on the weekend and reach for it all week long without a second thought.
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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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