Pescatarian Maple & Ginger Finishing Syrup
Warm spices and pure maple syrup come together in this golden finishing syrup that's equal parts cozy and versatile. Ceylon cinnamon brings a softer, more delicate heat than the common cassia variety, while ground ginger and turmeric add depth and a gorgeous amber hue that makes everything it touches look intentional. A pinch of sea salt keeps the sweetness grounded, and a squeeze of fresh lemon juice at the end brightens the whole thing beautifully. The technique is simple — a gentle simmer on medium-low, a quick strain through a fine-mesh sieve, and you're done. It drizzles beautifully over grilled salmon, roasted vegetables, yogurt bowls, or pancakes, making it an incredibly useful addition to a pescatarian kitchen where bold, plant-forward flavor is always welcome. Store it in a glass jar and it keeps for weeks, ready to elevate whatever you're pulling together on a weeknight.
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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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