Real Strawberry Syrup
Pancake-house strawberry syrup from actual strawberries — 0g added sugar.
Two cups of real strawberries simmered gently until they collapse, then sweetened off the heat with 170 mg of pure sucralose. What the sugar would normally do (make it thick and sweet), the berries and a short simmer do instead.
[Sucralose_Dose]
1 × 100 mg scoop + 7 × 10 mg scoops (170 mg total)
≈ 1/2 cup of sugar
SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP. Both micro-scoops ship in the 100 g bag.
Scaling up or down? Run it through the converter.
[Ingredients] — 8 servings
[Method] — 4 steps
Combine the strawberries, water, and lemon juice in a small saucepan over medium-low heat.
Simmer gently 8–10 minutes, mashing with a fork as the berries soften, until saucy.
Take the pan off the heat and let it stand 2 minutes, then whisk in the sucralose and salt.
Leave it chunky or blend it smooth. Jar and refrigerate up to 2 weeks.
[Heat_Check]
A gentle simmer tops out around 100 °C — under sucralose's ~120 °C limit — but the sweetener still goes in off the heat, so you can taste and dial it in scoop by scoop.
[Tips]
- Frozen strawberries work great and break down even faster — no thawing needed.
- The ~3g carbs per 2-tbsp serving include about 1.5g of the strawberries' own natural fruit sugar. That's the fruit, not an ingredient.
- Spoon it over the No-Bake Cheesecake Cups or stir into plain yogurt.
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[Get_The_Scoops]
This recipe is measured in our scoops.
The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.