Low Fiber Maple & Ginger Finishing Syrup
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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
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ⅛ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tsp fresh lemon juice (optional)
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1/8 teaspoon of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
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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