High Fructose Corn Syrup Free Maple & Ginger Finishing Syrup
So many store-bought syrups and flavored drizzles sneak in cheap sweeteners that can derail a clean-eating routine, but this one keeps things beautifully straightforward. Pure maple syrup does all the heavy lifting here, delivering natural sweetness with warm depth that no corn-derived substitute can match. Ground Ceylon cinnamon, ginger, and a whisper of turmeric layer in spiced complexity, while a pinch of sea salt keeps everything balanced and bright. A squeeze of fresh lemon juice at the end lifts the whole thing, adding just enough acidity to make the flavors pop. The quick simmer — just four to five minutes — coaxes the spices into the syrup and thickens it into something that looks and pours like it came from a fancy specialty shop. Strain it into a glass jar and you have a versatile finishing syrup ready to drizzle over pancakes, oatmeal, roasted vegetables, or even a cheese board. It keeps in the fridge for up to three weeks, so one small batch goes a surprisingly long way.
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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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