Step 1

Add the water and the sugar to a small saucepan and bring to a boil over medium/ high heat. Stir often to avoid scorching the sugar.

Step 2

When the sugar has completely dissolved, remove the pot from the heat and allow the syrup to cool to room temperature.

Step 3

When the syrup is cool decant into a clean jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.

Step 4

*This simple syrup can be kept in the refrigerator for up to three weeks. Should it begin to crystallize, rewarm the syrup until the crystals dissolve.

Step 5

Add the granulated Monkfruit and the water to a small saucepan and bring to a boil. Once the mixture comes to a boil, reduce the heat and simmer until all of the Monkfruit has dissolved. Stir often to avoid scorching the Monkfruit.

Step 6

Once the Monkfruit is dissolved, remove from the heat and sprinkle with a tiny pinch of xanthan gum. Whisk until the xanthan gum has dissolved.

Step 7

Let the syrup cool to room temperature then decant into a clean jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.