Sugar-free Peppermint Syrup
Servings 10
Ingredients
- 1 cup water
- 1 cup allulose
- 1/2 to 1 teaspoon peppermint extract to taste
- Pinch of salt optional
- 1/8 teaspoon xanthan gum optional for a slightly thicker syrup
Instructions
- Add the water and allulose to a small saucepan. Heat over medium heat, stirring occasionally, until the allulose is completely dissolved. Bring the mixture to a gentle simmer and cook for about 3–5 minutes.
- Remove the saucepan from the heat. Allow the syrup to cool for a few minutes, then stir in 1/2 teaspoon peppermint extract.
- Taste carefully once it has cooled slightly. If you want a stronger peppermint flavor, add more extract a few drops at a time.
- If you want a slightly thicker syrup, whisk in a very small amount of xanthan gum while the syrup is still warm. Start with just 1/8 teaspoon because too much can make the syrup slimy rather than syrupy.
- Allow the syrup to cool completely. Pour into a jar or bottle and store in the refrigerator.
- Use as desired. I also added it to cream cheese frosting for a peppermint frosting.
