Anyone have a simple syrup recipe that they love? I am a big fan of the Kentucky Derby, ergo a fan of Mint Juleps. I used to make a mint simple syrup with sugar, water, and fresh mint. I am experimenting with sugar-substitute recipes and have, so far, made three. One with Lakanto monkfruit/erythritol, one with straight erythritol, #3 with "All-purpose In The Raw sweetener blend," and the fourth will be with allulose. Is anyone familiar with the In The Raw blend? I saw it for the first time in the grocery yesterday. The final product simple syrup granulated (which is to be avoided) on the countertop overnight. Monkfruit stayed liquid, and erythritol is currently on the stove. All the recipes use a tiny, tiny bit of xanthan gum for thickening. I'm curious what kind of experiences the Tribe may have had. Thank you!
Let me know if you crack the code. I've tried erythritol (Swerve) and some monk fruit. It recrystalized after a day or two in the fridge.
Illegitimi non carborundum
I'm wondering if a combination of allulose and liquid stevia might stay liquid
@blains I'll have to let someone else do that experiment. I just don't have much of a need for simple syrup. I've found that my tolerance for hard liquor based drinks has really dropped in the last 2 years.
Illegitimi non carborundum
@blains I have never found a stevia that I liked. The allulose simple syrup was the only one in my experiment that stayed liquid. The others I made all crystallized to some extent. Once made liquid again, they all made acceptable mint syrups for mint juleps, and a good time was had by all! Good bourbon and fresh mint make all the difference for a proper julep.
@nancy-curtis in my limited experience about 1/4 teaspoon of stevia drops (sweet leaf brand) to a tablespoon of allulose doesn't have that nasty after taste stevia can have if you add to much.
@nancy-curtis 1/4 teaspoon is my sweet spot (pun fully intended) your mileage may vary. I would recommend adding a drop or three at a time until you find your balance.
I have had some success with using Bocha Sweet in my simple syrup.
Cooker of Good Food and Stuff
@calgaryguy What was your ratio of BochaSweet to water? Any other ingredients or preparation advice?
Illegitimi non carborundum
I knew I was missing something. Dennis (Black Tie Kitchen) adds xanthum gum for mouth feel.
@ketoadmin water, sweetener and xanthan gum. Just enough water to barely cover the sweetener. Simmer until dissolved, add xanthan gum carefully and whisk the heck out of it. Strain to get any lumps out.
Cooker of Good Food and Stuff
ooo, just found a recipe that uses cream of tartar - may try that next.
Cooker of Good Food and Stuff
@calgaryguy Let us know your results, please. (not like you'd keep them a secret)
Illegitimi non carborundum
Made a couple batches last night. 1 cup bocha sweet. 1 cup water. 1/4 tsp cream of tartar. Bring to boil then down to simmer for 10 mins. Second batch I added 4 dices rhubarb stalks. Going to use the second batch in a fin and diet tonic this afternoon.
Cooker of Good Food and Stuff
