Syrups in our home are usually fruit-based because my husband doesn’t care for maple flavors. To stay on plan with Trim Healthy Mama and reduce his sugar intake, I make this Sugar Free Blueberry Syrup to top pancakes and to use in other recipes.
This simple syrup is versatile and can be adapted to many flavor combinations. Below are some variations I often make:
Lemon: Replace the blueberries with lemon juice.
Other berries: Substitute any berry you have for the blueberries.
Peach: Use peaches instead of berries.
Pineapple: Use 1/2 cup drained or fresh pineapple chunks and reduce the sweetener to 2 teaspoons.
Butter Pecan: Add 1 tablespoon butter and 1 tablespoon toasted pecans, and replace the water with almond milk.
Banana Walnut: Add 1 teaspoon banana extract and 1 tablespoon toasted walnuts, and replace the water with almond milk.
And the list goes on—feel free to experiment and share which flavor you try in the comments.
I often swirl these syrups into homemade ice creams using my 1.5 qt. Automatic Frozen Yogurt-Ice Cream and Sorbet Maker. They pair beautifully with Cottage Style Vanilla Ice Cream or Sugar Free Cheesecake Frozen Custard. I also use the syrup for mug muffins, yogurt swirls, cakes, and cupcakes.
This Sugar Free Blueberry Syrup is quick to make and keeps about two weeks in the refrigerator if it lasts that long. It’s a small recipe with big versatility for breakfasts and desserts.
Lately I’ve been using THM Gentle Sweet, which contains xylitol and behaves more like regular sugar in texture and mouthfeel. Important safety note: be extremely careful with xylitol around household pets—xylitol is toxic to dogs and other animals even in small amounts.
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If you’re looking for tools to make frozen desserts or to try more flavors, a good frozen yogurt/ice cream maker is handy and makes it easy to swirl in homemade syrups.