Monk fruit simple syrup is a popular natural sweetener that can be used in place of sugar in drinks, desserts, and more. However, one downside to monk fruit syrup is that it tends to crystallize quickly, especially when refrigerated. Crystallization gives the syrup a gritty, grainy texture that is unappealing. Luckily, there are some tricks you can use to help prevent monk fruit simple syrup from crystallizing.
Why Does Monk Fruit Syrup Crystallize?
Monk fruit syrup crystallizes easily because of its molecular composition. The primary sweet compounds in monk fruit are mogrosides, which have a similar molecular structure to sugar but are actually zero-calorie. However, these mogrosides are not as soluble as pure sucrose (table sugar), so they come out of solution and form crystals more readily.
Refrigeration exacerbates the problem because the colder temperature causes the supersaturated sugar solution to crystallize faster. Storing monk fruit syrup at room temperature helps slow crystallization but does not prevent it completely.
Tips to Inhibit Crystallization
Use a 2:1 ratio of sugar to monk fruit
One of the best ways to keep monk fruit syrup from crystallizing is to use a 2:1 ratio of white sugar to monk fruit extract. The sugar helps stabilize the monk fruit molecules and keeps them dissolved in the solution. Here is a simple recipe:
- 2 cups white sugar
- 1 cup monk fruit extract
- 1 cup water
Combine all ingredients in a saucepan and heat over medium, stirring frequently, until the sugar dissolves. Increase heat and bring to a boil. Remove from heat and allow to cool completely before transferring to an airtight container. The higher concentration of regular sugar will help prevent crystallization.
Add inverted sugar
Inverted sugar is sucrose that has been broken down into glucose and fructose. Since these simple sugars are more soluble, adding inverted sugar to monk fruit syrup can help inhibit crystallization. You can make inverted sugar at home by combining sugar with water and cream of tartar then heating it. Or you can simply use light corn syrup which contains inverted sugar already.
To make crystallization-resistant monk fruit syrup with inverted sugar:
- 1 cup monk fruit extract
- 1 cup white sugar
- 1 cup water
- 1⁄4 cup light corn syrup
Heat all ingredients together until dissolved and follow the same process as above. The corn syrup introduces inverted sugars that will integrate with the monk fruit and sugar molecules to impede crystallization.
Add a liquid stabilizer
Liquid stabilizers like glucose, glycerol, or sorbitol can also help keep monk fruit syrup shelf-stable and crystallization-free. These compounds physically get in between sucrose molecules and prevent them from clumping together. Plus, they lower the overall sucrose concentration.
Glycerol (also called glycerin) is an especially effective option. Simply substitute 1⁄4 to 1⁄2 cup of food-grade glycerol for an equal amount of the water when making simple syrup. The glycerol immerses itself between sugar particles and acts as an anti-crystallizing agent.
Skip refrigeration
Refrigerating monk fruit syrup significantly accelerates crystallization. The cold temperature causes the supersaturated sugar solution to rapidly form crystals. For best results, store your monk fruit simple syrup at room temperature in an airtight container. It will keep for 1-2 months at room temp as long as no contaminants or moisture get in.
If you do need to refrigerate monk fruit syrup, first allow it to cool completely after making. Give it a vigorous stir to integrate all components before refrigerating. Be aware crystallization may still occur eventually.
Use the syrup promptly
Freshly made simple syrup has less chance of crystallizing compared to syrup that has been sitting for days or weeks. Try to use up your monk fruit syrup within a week or two of preparation. The older it gets, the more likely crystals will start forming in the solution.
Also avoid making giant batched of monk fruit syrup that might take you months to use up. Stick to smaller quantities that you can utilize quickly.
What to Do if Crystallization Occurs
If your monk fruit syrup does end up with sugar crystals, don’t panic. You may be able to save it.
Heat it up
Warming up crystallized syrup can help dissolve away any grains or crystals that have formed. Pour the syrup into a saucepan and gently heat over low, stirring frequently. The crystals should melt back into solution once the temperature reaches about 160°F. Allow to cool again before using or storing.
Strain out crystals
If heating doesn’t eliminate the monk fruit crystals, try straining through a fine mesh sieve or layers of cheesecloth. This will remove the stubborn grains, so you’re left with only smooth, crystal-free syrup.
You may need to strain 2-3 times to remove all traces of crystallization. Just re-heat in between strains to keep things fluid. Top off with a bit of fresh simple syrup if too much volume is lost.
Remake from scratch
When all else fails, make a new batch of monk fruit syrup from the start. Be sure to incorporate one of the anti-crystallizing techniques above. Then avoid refrigeration and use promptly.
Homemade Monk Fruit Simple Syrup Recipes
Here are some tasty monk fruit syrup recipes to try using the crystallization-inhibiting tricks above:
Basic Monk Fruit Simple Syrup
- 1 cup monk fruit extract
- 2 cups white sugar
- 1 cup water
- 1⁄4 cup light corn syrup (optional)
Combine all ingredients in a medium saucepan. Heat over medium, stirring frequently, until sugar dissolves. Increase heat and bring to a boil for 1 minute. Remove from heat and cool completely. Store in the refrigerator for up to 1 month.
Brown Sugar Monk Fruit Syrup
- 1 cup monk fruit extract
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup water
- 1⁄4 cup dark corn syrup
Combine everything in a saucepan and heat over medium until dissolved. Boil for 1 minute, then remove from heat and cool completely. Store at room temperature for 2-3 weeks.
Maple Monk Fruit Syrup
- 1 cup monk fruit extract
- 11⁄2 cups white sugar
- 1⁄2 cup maple syrup
- 1⁄2 cup water
- 1⁄4 cup glycerin
Whisk all ingredients together in a medium pot over medium heat. Once dissolved, let boil for 2 minutes while stirring. Remove from heat, cool, and transfer to an airtight container. For best results, store in the fridge and use within 2 weeks.
Vanilla Monk Fruit Syrup
- 1 cup monk fruit extract
- 2 cups white sugar
- 1 cup water
- Seeds from 1 vanilla bean
- 1 tsp vanilla extract
Combine all components in a small saucepan. Heat while stirring until dissolved and sugar melts completely. Simmer for 2-3 minutes then take off heat. Let cool fully then transfer to a glass jar or bottle. Store at room temperature for 1 month.
Storing Monk Fruit Syrup
To maximize shelf life and prevent crystallization of homemade monk fruit syrup, follow these storage guidelines:
- Store in an airtight glass jar or bottle at room temperature, away from excess moisture and heat.
- If refrigerating, use within 2 weeks and stir before each use.
- Avoid plastic containers which can absorb flavors over time.
- Add a piece of parchment paper directly on top of the syrup to prevent air exposure.
- Prepare smaller batches that will be used up quickly.
Uses for Monk Fruit Simple Syrup
Monk fruit syrup is delicious in drinks, desserts, sauces, and more. The applications are endless! Try these tasty ways to use your homemade monk fruit syrup:
Sweetening Drinks
Monk fruit syrup shines in all kinds of beverages. Use it to sweeten coffee, tea, lemonade, cocktails, smoothies, and anything else you’d normally use sugar for.
Pancake or Waffle Topping
Drizzle monk fruit syrup over your morning pancakes or waffles for a hit of sweetness with no added calories.
Fruit Salads & Parfaits
Mix some syrup into your yogurt or cottage cheese then layer it into parfaits with fresh fruit. Or drizzle over fruit salads.
Oatmeal
For a fast breakfast, top your oatmeal with monk fruit syrup and fruit preserves or jam.
Yogurt Bowls
Create a quick yogurt bowl with granola, chia seeds, and monk fruit syrup drizzled over vanilla Greek yogurt.
Smoothies
Add a spoonful of monk fruit syrup into your favorite protein shakes and smoothie recipes.
Baked Goods
Use monk fruit syrup to replace sugar in muffins, cakes, cookies, quick breads, and other baked treats.
Glazes & Sauces
Whisk together monk fruit syrup, balsamic vinegar and soy sauce for a great glaze on salmon or chicken. Or blend with mustard for a sweet dipping sauce.
Cocktails & Mocktails
Sweeten up cocktails, sangria, and mocktails with monk fruit simple syrup. It blends beautifully into any drink recipe.
Conclusion
With its barely-there sweetness and zero calories, monk fruit syrup is a prized sugar substitute. However, monk fruit’s tendency to crystallize can be problematic. Sticking to a 2:1 sugar ratio, adding corn syrup or glycerin, minimizing refrigeration, and promptly using up syrups helps ward off pesky crystals.
Whip up a batch using our anti-crystallizing monk fruit syrup recipes. Then enjoy it in beverages, baked goods, yogurt bowls, glazes, and more. With the proper precautions, you can savor smooth, crystal-free monk fruit syrup guilt-free.
