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Simple syrup is exactly what it sounds like. It’s a sweet syrup that is super simple and easy to make. Don’t let the simplicity fool you however. Simple syrup is an important element of many drinks, co*cktails, and baked goods. It’s absolutely an essential recipe to have in your culinary repertoire.
Simple syrup can be flavored with an endless array of ingredients. For this recipe we’ll focuses on “all purpose” simple syrup. This is a good base that yields a handy, neutral sweetener that can be used in a variety of ways.
In this post I will show you how to make two types of “all purpose” simple syrup. The first one is a traditional syrup made from organic, granulated cane sugar. The second version is a syrup made from granulated Monkfruit.
Simple syrup made using Monkfruit is low calorie and does not contribute to a spike in blood sugar like it’s cane sugar counterpart. Out of the cane sugar alternatives I’ve tried, Monkfruit is the best approximation for traditional sugar.
Sugar in large quantities is not so great but neither is completely sacrificing the foods and drinks that you love . With these two simple syrup recipes you can have more control over how you choose to sweeten your life.
- Simple syrup is extremely handy because it disperses evenly in cold or cool drinks without leaving any grit.
- Syrup made from traditional sugar is most often made in a 1:1 ratio (one cup of sugar to one cup of water) or 2:1 ratio (two cups of sugar to one cup of water).
- Monkfruit syrup is more finicky and is best made at a 1/2:1 ratio (1/2 cup of Monkfruit sugar to one cup of water). Just like traditional simple syrup, you can scale up for larger quantities of syrup. For example, 1 cup of Monkfruit sugar to two cups of water.
- Simple syrup made from Monkfruit has a tendency to crystallize quickly. To prevent this, add the tinniest pinch of xanthan gum. Please don’t freak out! If you’ve never heard the words xanthan gum, I know it sounds a little scary.
- Xanthan gum is a plant based thickener and stabilizer. In this recipe it helps to slow down the crystallization process of the Monkfruit. The syrup will eventually crystallize anyhow but we’re talking a few days to a week versus a few hours. If your Monkfruit syrup does crystallize, all you have to do is slowly reheat it again.
- I use Lakanto “classic” Monkfruit Sweetener for my Monkfruit sugar. I use Bob’s Red Mill brand for my xanthan gum. Feel free to try other brands, I just wanted to give you examples of what I use. I buy both of these products from Amazon. In my experience they sell larger quantities of these two items at a better price point.
I know the above information may be a lot to digest but I promise you the actual process for making these syrups is quite easy. Once you make these recipes you’ll see what I mean. If you start today, you could be a simple syrup pro by this evening. What are you waiting for?
Simple Syrup Two Ways (Traditional & Low Carb)
(1 votes, average: 5.00 out of 5)
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- Author: Asha
Ingredients
UnitsScale
Traditional Simple Syrup
- 1 cup of water (preferably filtered water)
- 1 cup of granulated sugar (preferably organic)
Monkfruit Simple Syrup
- 1 cup of water (preferably filtered water)
- 1/2 cup of granulated Monkfruit (such as “classic” Lankanto brand)
- tiny pinch of xanthan gum (no more than a 16th of a teaspoon or the syrup becomes gummy)
Instructions
Traditional Simple Syrup
- Add the water and the sugar to a small saucepan and bring to a boil over medium/ high heat. Stir often to avoid scorching the sugar.
- When the sugar has completely dissolved, remove the pot from the heat and allow the syrup to cool to room temperature.
- When the syrup is cool decant into a clean jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.
- *This simple syrup can be kept in the refrigerator for up to three weeks. Should it begin to crystallize, rewarm the syrup until the crystals dissolve.
Monkfruit Simple Syrup
- Add the granulated Monkfruit and the water to a small saucepan and bring to a boil. Once the mixture comes to a boil, reduce the heat and simmer until all of the Monkfruit has dissolved. Stir often to avoid scorching the Monkfruit.
- Once the Monkfruit is dissolved, remove from the heat and sprinkle with a tiny pinch of xanthan gum. Whisk until the xanthan gum has dissolved.
- Let the syrup cool to room temperature then decant into a clean jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.
Notes
This simple syrup can be kept in the refrigerator for up to a week. Should it begin to crystallize rewarm until the crystals have dissolved.
Lightly inspired by stepawayfromthecarbs.com
- baked goods, beverages, co*cktails, diabetes friendly, drinks, granita, Imbibe, low calorie, low carb, low carbohydrate, monkfruit, simple syrup, sorbet, sugar, sugar free, sweet, sweetener, syrup, vegan, vegetarian
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7 thoughts on “Simple Syrup Two Ways (Traditional & Low Carb)”
hi! i found this recipe when searching how to stop the crystallization of monk fruit in my homemade coffee syrups and i had a couple of questions! have you tried to make these syrups with allulose? does it also crystallize? would the xanthan gum trick work in other things? such as a caramel made with monk fruit? the caramel is delicious when it’s first made but as it cools in the fridge, i noticed it crystallizing and even reheating it in the microwave didn’t remove those crystals :/
Reply
Hello Bree, Nice to hear from you! I use replacement sweeteners so infrequently that I have not ventured past monkfruit sugar. Unfortunately, I can’t be much help in this regard except to say that I have seen recipes from other cooks that use allulose, http://www.bonappeteach.com/homemade-keto-simple-syrup/
I generally stay away from using monk fruit sugar for caramel. Monk fruit simple syrup is most stable at a 2:1 ratio of water to monkfruit sugar. Caramelizing requires reducing this ratio and therefore you end up with a caramel that is prone to crystallization. My tip for making caramel with monk fruit is to make it in small batches that you use within a day or two, and do not put it in the refigerator.
Reply
Can you use this monkfruit recipe in place of karo syrup, for example in pecan pie or pecan pie dip? Thank you for the info! -Teresa
Reply
Hi Teresa, I have not tried to use monk fruit syrup in place of karo. If you try it, I would love to hear how it goes and I’m sure other readers would too.
Reply
Hi, Would adding a pinch of xanthan gum also work on an erythritol syrup (So as not to crystallise it)?
I have made Erythritol syrup and am racking my brains on what can be done so it doesn’t crystallise.Reply
Hi, Would adding a pinch of xanthan gum also work on an erythritol syrup (So as not to crystallise it)?
I have made Erythritol syrup and am racking my brains on what can be done so it doesn’t crystallise.See AlsoPork BrineReply
Hello, yes xanthan gum will help. The ratio is 1 cup of distilled water, plus 1/2 cup of erythritol, and 1/8 teaspoon xanthan gum. The resulting syrup is not quite as sweet as standard simple syrup. If you want something sweeter, add some additional sweetener but do not add more erythritol or it will crystallize.
Reply
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