Notes on

Diabetic & Keto Friendly

Syrups

Availability : 

At first I made these alongside the cane sugar syrups.  I spent a lot of time perfecting the recipe!!  It's important to me that people who need to leave sugar out of their diets have a super good tasting treat made with simple, natural (as possible) ingredients.  To that end, I found that making the tea and mixing it with the "yellow type" sweetener makes a great tasting syrup base.  Since it doesn't thicken on its own, I added xanthan gum.  It's a vegan thickener and though it's a little challenging to use without clumping, I found a way that it works well!

After finally discovering the best techniques, I was ready to sell the diabetic, keto friendly syrup!  I was soooo good!!  But - it doesn't have the shelf life that a cane sugar syrup does.  And sadly, it doesn't sell as much as the cane sugar does.  I had really hoped it would become an instant hit, they taste so good!!  And now, unfortunately, there have been studies hightlighting the health risks associated with the use of large amounts of some artificial sweeteners, so I will no longer be using them.  However, everyone has their own risk profile in life, so I will keep this recipe available for those who wish to make their own.

To make :

Measure the amount of the tea infusion you wish to make into a syrup, bring to a boil, then let cool. In a dry bowl, mix ½ the total tea amount of sweetener and <½ tsp xanthan gum per cup. Blend dry ingredients VERY well. Then VERY SLOWLY sift mixture into the tea, stirring nonstop. Really, be patient. Bring briefly back up to temp for canning.