Using xanthan gum when making sugar-free syrups is essential when using monk fruit sweeteners. It helps prevent the syrup from crystallizing and stabilizes the consistency. Monk fruit sweeteners, especially when used in liquid recipes, can sometimes lead to a gritty texture or cause the syrup to crystallize over time. Xanthan gum acts as a thickening agent, giving the syrup a smooth, cohesive texture while also preventing the sweetener from separating or forming crystals. This results in a syrup that stays well-mixed, has a more consistent pour, and maintains its silky texture, even after being stored in the fridge.