This easy ‘sugar-free’ raspberry syrup recipe is a great addition to many desserts or as a topping on pancakes, waffles, etc. It also is the crucial ingredient in a Clover Club, which is a delectable prohibition era cocktail. Yum! I selected Allulose as my sweetener of choice because erythritol, which I also love as a sweetener, would crystallize when stored in the fridge, and needs to be stored in the fridge.
Two pounds of raspberries is a lot of raspberries but so worth it. If they are not in season, rather than putting a second mortgage on my home, I buy a good quality frozen. Our Will you, your family, or your guests notice? I don’t think so. I made some glorious blintzes last winter (recipe coming soon), with raspberry syrup of course, and my wonderful mother, who is also a berry aficionado did not notice. She even commented on how lovely the syrup was and how I must have used fresh berries. I said nothing. I smiled and nodded. What? I’m not a horrible daughter, I simply did not want to disappoint her. Bottom line, is the syrup is amazing, will last for weeks in the back of your fridge, making even my simple keto brownies like works of art when you plate them with some syrup using a squirt bottle, just how they do it in restaurants.
The key with making this syrup as it is with making almost any syrup actually, is to use a wide bottom saucepan, as it allows the fluid to heat and thicken faster since the volume of fluid is spread out across the bottom of the pot and close to the heat source. Watch carefully and skim the cloudy foam off the top. This gives clarity to your syrup.
Besides timing the process, you know your sugar-free raspberry syrup is ready to strain when the berries have lost their colour and the liquid has turn a brilliant ruby red. If the berries still seem red, keep simmering for another few minutes until they are pale. So long as they are red, they still have juice and flavour to give your syrup. Once they are pale, their job is done.
The next crucial part of this process is to not crush the berries into the fine mesh strainer when straining the syrup. I know how that seems like the logical thing to do, to squeeze every last drop from your berries, but that will make your syrup cloudy, adding back the same foam that you skimmed off earlier on in the process.
Once done, let your ‘sugar-free’ raspberry syrup cool and begin to use. It’s terribly handy for cocktails, garnish, and more.
Hope you enjoy it as much as I do,
