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, cocktails, 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.
Tips & Tricks
- 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?Print