It’s no secret that everyone loves a good, sweet treat, but what if you could make something even sweeter, without all the added sugar and calories? Enter: monk fruit syrup. This naturally sweet syrup, made from monk fruit or lo han kuo, is a healthier alternative to traditional sugar syrups, and it’s a cinch to make at home!

So, why should you consider making monk fruit syrup at home? Well, for starters, it’s much healthier than your typical, store-bought syrup. Monk fruit syrup has almost no calories, is low in sugar, and is made entirely from natural ingredients. Plus, it tastes great and works in any recipe that calls for a sweet syrup!

What’s more, making monk fruit syrup at home is incredibly simple. All you need are a few basic ingredients and a source of heat. Plus, the process is quick and easy, and you’ll end up with a delicious syrup that will last for up to six months in the refrigerator.

So, now that you’re sold on monk fruit syrup, let’s talk about what you need to get started. First of all, you’ll need a pan with a heavy bottom, some monk fruit powder or granules, a strainer, and a heat source. You may also want to have a thermometer handy in order to keep an eye on your syrup’s temperature while it’s cooking. It’s really that simple!

Now that you’ve got your ingredients and equipment, let’s get to it. The following is a step-by-step guide to making your own delicious monk fruit syrup at home.

Step 1: Gather Your Ingredients

To make monk fruit syrup, you’ll need about two cups of monk fruit powder or granules, one cup of water, and one teaspoon of lemon juice. If desired, you can also add a teaspoon of bee pollen to add some health benefits to your syrup!

Step 2: Heat the Mixture

Once you’ve gathered your ingredients, place them in a pan on the stove over medium-high heat. Stir the mixture consistently and watch the temperature. You don’t want it to get too hot, or it’s likely to burn.

Step 3: Strain the Syrup

Once the mixture reaches a simmer, reduce the heat and simmer for 15 minutes, stirring occasionally. Once the time is up, strain the syrup through a fine-mesh sieve into a container, discarding the solids.

Step 4: Cool and Store

Allow the syrup to cool completely before using. It should be stored in an airtight container in the refrigerator and will stay fresh for up to six months.

And that’s all there is to it! Making your own monk fruit syrup at home is a great way to sweeten up any dish without all the extra sugar and calories. Plus, it’s incredibly simple and fast. So, the next time you’re in the mood for something sweet, give monk fruit syrup a try. You won’t be disappointed!