Sugar Free Mulberry Syrup Recipe by StephieCanCook
Cooking Instructions 30 min 1 Place berries, allulose, and lemon juice in a medium sauce pan. Heat over medium heat, stirring frequently to begin breaking down berries. As mixture heats up the berries will begin exude their juices. 2 Heat to a vigorous simmer. Allow to simmer 15 minutes l, stirring often and continuing to break up berries. I'm this time the pectin will begin releasing from the berries to naturally thicken slightly. 3 After about 15 minutes, test syrup consistency. Dip spoon into syrup to coat. Pull out and let cool for about 30 seconds. Run your finger through the syrup on the back side of the spoon. If a clear line remains, your syrup is ready. If not, cool about 5 minutes more and test again. Repeating as necessary until that line remains. 4 When syrup is thickened, place a fine mesh sieve lined with a layer of cheesecloth over a medium bowl. Pour hot syrup into lined sieve allowing syrup to flow through and remaining pulp to cool enough you'll be able to handle the cheesecloth. When it's cooled, squeeze any remaining liquid out of the berry pulp into bowl. 5 Transfer syrup to an air tight container (a glass bottle with a rubber stopper lid is nice). Refrigerate over night then enjoy over waffles, pancakes, ice cream, or anything else you can think of! 1 Place berries, allulose, and lemon juice in a medium sauce pan. Heat over medium heat, stirring frequently to begin breaking down berries. As mixture heats up the berries will begin exude their juices. 1 Place berries, allulose, and lemon juice in a medium sauce pan. Heat over medium heat, stirring frequently to begin breaking down berries. As mixture heats up the berries will begin exude their juices. 2 Heat to a vigorous simmer. Allow to simmer 15 minutes l, stirring often and continuing to break up berries. I'm this time the pectin will begin releasing from the berries to naturally thicken slightly. 2 Heat to a vigorous simmer. Allow to simmer 15 minutes l, stirring often and continuing to break up berries. I'm this time the pectin will begin releasing from the berries to naturally thicken slightly. 3 After about 15 minutes, test syrup consistency. Dip spoon into syrup to coat. Pull out and let cool for about 30 seconds. Run your finger through the syrup on the back side of the spoon. If a clear line remains, your syrup is ready. If not, cool about 5 minutes more and test again. Repeating as necessary until that line remains. 3 After about 15 minutes, test syrup consistency. Dip spoon into syrup to coat. Pull out and let cool for about 30 seconds. Run your finger through the syrup on the back side of the spoon. If a clear line remains, your syrup is ready. If not, cool about 5 minutes more and test again. Repeating as necessary until that line remains. 4 When syrup is thickened, place a fine mesh sieve lined with a layer of cheesecloth over a medium bowl. Pour hot syrup into lined sieve allowing syrup to flow through and remaining pulp to cool enough you'll be able to handle the cheesecloth. When it's cooled, squeeze any remaining liquid out of the berry pulp into bowl. 4 When syrup is thickened, place a fine mesh sieve lined with a layer of cheesecloth over a medium bowl. Pour hot syrup into lined sieve allowing syrup to flow through and remaining pulp to cool enough you'll be able to handle the cheesecloth. When it's cooled, squeeze any remaining liquid out of the berry pulp into bowl. 5 Transfer syrup to an air tight container (a glass bottle with a rubber stopper lid is nice). Refrigerate over night then enjoy over waffles, pancakes, ice cream, or anything else you can think of! 5 Transfer syrup to an air tight container (a glass bottle with a rubber stopper lid is nice). 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