GERD Friendly Maple & Ginger Finishing Syrup
Warm, fragrant, and quietly complex, this finishing syrup is the kind of condiment that makes everything it touches taste more intentional. Pure maple syrup forms the base, gently simmered with Ceylon cinnamon, ginger, and a whisper of turmeric until the whole thing becomes silky and aromatic. Ceylon cinnamon is a smart choice here — it's milder and less harsh than the cassia variety most people keep in their spice drawer, making it far easier on a sensitive digestive system. The small amount of ground ginger adds warmth without the aggressive heat that can trigger discomfort, keeping the flavor bright rather than fiery. A pinch of sea salt rounds everything out, and the optional lemon juice is just enough to lift the sweetness without tipping into acidity. Drizzle it over oatmeal, pancakes, roasted root vegetables, or mild cheeses and you've instantly elevated a simple meal. It stores beautifully in the fridge for up to three weeks, so one quick batch keeps your table interesting 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)
Can be omittedlemon juice
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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