Legume 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 elevates everything it touches. Drizzle it over pancakes, stir it into oatmeal, swirl it into yogurt, or use it to glaze roasted vegetables — it's endlessly versatile and comes together in under ten minutes on the stovetop. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution gymnastics required. The gentle simmer coaxes the spices into the maple base, creating a depth of flavor that tastes far more complex than the short ingredient list suggests. A squeeze of lemon juice at the end brightens the whole thing and keeps the sweetness from feeling heavy. Straining the finished syrup through a fine-mesh sieve gives it a beautifully smooth, pourable consistency that looks as good as it tastes. Make a jar on Sunday 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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