Wheat Free Maple & Ginger Finishing Syrup
This warm, spiced syrup is the kind of finishing touch that makes everything it touches taste intentional. Pure maple syrup forms the base, deepened with Ceylon cinnamon, ginger, and a whisper of turmeric — a combination that's aromatic, slightly earthy, and quietly complex. A pinch of sea salt keeps it from tipping too sweet, and a squeeze of fresh lemon juice brightens the whole thing at the end. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution gymnastics required — just a short list of pantry staples that come together in under ten minutes. The syrup gets strained through a fine-mesh sieve before storing, which gives it a beautifully smooth, glossy texture worthy of drizzling over pancakes, roasted vegetables, yogurt, or even a cheese board. It keeps in the fridge for up to three weeks, so you can make a batch on the weekend 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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