Gut Friendly Maple & Ginger Finishing Syrup
Warm, golden, and fragrant with spice, this finishing syrup is the kind of small-batch condiment that quietly transforms everything it touches — think drizzled over oatmeal, stirred into tea, or poured over roasted vegetables. Ceylon cinnamon is the gentler, sweeter cousin of the more common cassia variety, and pairing it with ginger and turmeric creates a deeply aromatic base that feels nourishing rather than sharp. These three spices are well-regarded for their gut-supportive properties, making this syrup a smart swap for conventional sweeteners when you want a little extra intention behind your ingredients. A pinch of sea salt rounds out the sweetness, and a squeeze of fresh lemon juice at the end brightens the whole thing beautifully. The technique is simple — just a short simmer and a quick strain — but the result tastes far more considered than the effort involved. It keeps in the fridge for up to three weeks, so you can make one small batch and reach 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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