Simple Homemade Apple Syrup Recipe (Low-Sugar)
Published Sep 08, 2024
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This versatile and sweet Apple Syrup Recipe is the perfect way to bring Fall flavors into anything and everything! Using simple ingredients like crisp autumn apples, sugar, apple sauces, and spices, this homemade syrup recipe is the perfect treat all season long.
Why You’ll Love This Apple Syrup
If you’ve been to Starbucks lately, you may have noticed their Fall menu of drinks, and boy do they look divine! But instead of spending a ton of money on sweet drinks, I decided to make my own Apple Syrup (and pumpkin!) right at home! Think Starbucks’ apple crisp macchiato meets brown sugar syrup recipe– full of fresh apple flavor, cinnamon, nutmeg, and applesauce.
The best part? I’ve made this recipe with golden monk fruit sweetener, making it a low-sugar syrup that has all the flavor and none of the carbs and calories!
You can use this syrup in cold drinks like an apple cocktail or apple cider, drizzled on baked goods or oatmeal, or on top of ice cream. I know I’ll be enjoying mine all apple season long!
If you’re looking for more simple syrup recipes, try these: Sugar-Free Pumpkin Spice Syrup and
Ingredient Notes
- fresh apples: Our key ingredient! Use sweet apples like Gala, Fuji, Honeycrisp, or another type of apples you like. Granny Smith apples are too tart for this recipe. The sweetest apples make the best syrup!
- brown monk fruit sweetener: Or brown sugar if you don’t need this to be low sugar. You could also use cane sugar or plain white sugar if that’s what you have on hand.
- unsweetened applesauce
- water
- ground cinnamon
- ground nutmeg
- pure vanilla extract
- xanthan gum: Or 1/2 tbsp cornstarch dissolved in 1/2 tbsp water. Omit if using brown sugar.
Step-by-Step Instructions
Step 1
Heat and Dissolve: Place the water, applesauce, spices, and monk fruit in a medium saucepan over medium heat and stir the mixture continuously until the sweetener has completely dissolved, and the ingredients are well combined. This should take about 5 minutes.
Step 2
Add Apples: Once the mixture is smooth, add the apple chunks. Lower heat to low heat and let the mixture simmer for about 15-20 minutes, stirring occasionally. The apples should soften and start to break down.
Step 3
Mash the Apples: Use a potato masher or the back of a spoon to mash the apples into the sauce, breaking them down further to create a smoother texture. Continue to cook the mixture over low heat until it thickens to your desired syrup consistency. This may take ANOTHER 10 minutes.
Step 4
Thicken with Xanthan Gum: If using xanthan gum, sprinkle ⅛ teaspoon of it into the mixture while whisking vigorously to prevent clumping. This will help thicken the syrup and stabilize it.
Step 5
Add Vanilla Extract: After the syrup has simmered, remove it from the heat and stir in 2 teaspoons of vanilla extract.
Step 6
Strain the Mixture: place a fine-mesh strainer or cheesecloth over a large bowl or another saucepan. Pour the apple mixture through the strainer or cheesecloth, allowing the liquid to drain into the bowl. Use the back of a spoon to press down on the solids to extract as much syrup as possible.
Step 7
Cool and Store: Let the syrup cool to room temperature. Once cooled, transfer it to a clean, airtight container or jar. Store the syrup in the refrigerator for up to two weeks. Shake well before each use, as some separation may occur.
Mac’s Pro Tip
Expert Tips
- Use a sweet variety of apples like Gala, Fuji, and Honeycrisp. Green apples are too tart for this recipe.
- I used golden monk fruit sweetener for this recipe. You can use regular sugar (light or dark brown sugar, cane sugar, or plain white sugar) if that’s what you have on hand. Keep in mind that the nutritional details will be different depending on what sweetener you use.
- If you don’t have individual spices on hand, feel free to use apple pie spice, which is an easy way to get similar flavors. You can also swap the ground cinnamon for cinnamon sticks if desired, just make sure to toss the sticks after simmering in the saucepan.
Serving Tips
You can use this cinnamon apple syrup in a ton of different ways. Use it with:
- Pancakes
- Vanilla Ice Cream
- Waffles
- French Toast
- Yogurt
- Cocktails
- Hot Cup of Tea
- Iced Tea
- Coffee Drinks
- Desserts
- Oatmeal
- Fresh Apple Cider
Storage Tips
Store in an airtight container or mason jar. Store the cinnamon apple syrup in the refrigerator for up to two weeks. Shake well before each use, as some separation may occur.
Recipe FAQs
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.
This simple syrup recipe will last for up to 2 weeks in the fridge.
Allulose is generally better than monk fruit for preventing crystallization in sugar-free syrups. Allulose behaves more like sugar in terms of texture and consistency, and it dissolves well in liquids without crystallizing as easily, even when stored in the fridge. This makes it an excellent choice for maintaining a smooth, syrupy consistency over time.
Monk fruit, while a great natural sweetener, is often blended with other ingredients like erythritol, which can crystallize when used in liquid recipes. If you’re aiming for a syrup that stays smooth and pourable, allulose would be the more reliable option to prevent crystallization.
Yes, you can sub honey. Honey is sweeter than monk fruit, so you will use 1/2 cup in place of the 3/4 cup monk fruit.
More Fall Recipes
Fall/Thanksgiving
Sugar-Free Pumpkin Spice Syrup
Sauces, Dressings, & Dips
Cheesy Baked Garlic Bread Dip Recipe
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Simple Homemade Apple Syrup Recipe (Low-Sugar)
Ingredients
- 2 small apples chopped use a sweet variety like Gala, Fuji, or Honeycrisp
- 3/4 cup brown monk fruit
- 1/2 cup unsweetened applesauce
- 1 1/2 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg optional
- 1/2 teaspoon pure vanilla extract
- 1/4 tsp xanthan gum or 1/2 tbsp cornstarch dissolved in 1/2 tbsp water
Instructions
- Heat and Dissolve: Place the water, applesauce, spices and monk fruit in a saucepan over medium heat and stir the mixture continuously until the sweetener has completely dissolved, and the ingredients are well combined. This should take about 5 minutes.
- Add Apples: Once the mixture is smooth, add the apple chunks. Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally. The apples should soften and start to break down.
- Mash the Apples: Use a potato masher or the back of a spoon to mash the apples into the sauce, breaking them down further to create a smoother texture. Continue to cook the mixture over low heat until it thickens to your desired syrup consistency. This may take ANOTHER 10 minutes.
- Thicken with Xanthan Gum: If using xanthan gum, sprinkle ⅛ teaspoon of it into the mixture while whisking vigorously to prevent clumping. This will help thicken the syrup and stabilize it.
- Add Vanilla Extract: After the syrup has simmered, remove it from the heat and stir in 2 teaspoons of vanilla extract.
- Strain the Mixture: place a fine-mesh strainer or cheesecloth over a large bowl or another saucepan.Pour the apple mixture through the strainer or cheesecloth, allowing the liquid to drain into the bowl. Use the back of a spoon to press down on the solids to extract as much syrup as possible.
- Cool and Store: Let the syrup cool to room temperature. Once cooled, transfer it to a clean, airtight container or jar. Store the syrup in the refrigerator for up to two weeks. Shake well before each use, as some separation may occur.
Notes
Expert Tips
-
- Use a sweet variety of apples like Gala, Fuji, and Honeycrisp. Green apples are too tart for this recipe.
-
- I used golden monk fruit sweetener for this recipe. You can use regular sugar (light or dark brown sugar, cane sugar, or plain white sugar) if that’s what you have on hand. You can also use honey, but you will only need 1/2 cup since it is sweeter. Keep in mind that the nutritional details will be different depending on what sweetener you use.
-
- If you don’t have individual spices on hand, feel free to use apple pie spice, which is an easy way to get similar flavors. You can also swap the ground cinnamon for cinnamon sticks if desired, just make sure to toss the sticks after simmering in the saucepan.
Serving Tips
You can use this cinnamon apple syrup in a ton of different ways. Use it with:-
- Pancakes
-
- Vanilla Ice Cream
-
- Waffles
-
- French Toast
-
- Yogurt
-
- Cocktails
-
- Hot Cup of Tea
-
- Iced Tea
-
- Coffee Drinks
-
- Desserts
-
- Oatmeal
-
- Fresh Apple Cider
Storage Tips
Store in an airtight container or mason jar. Store the cinnamon apple syrup in the refrigerator for up to two weeks. Shake well before each use, as some separation may occur.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you freeze and use later ?
I haven’t frozen it myself, but you should be able to freeze syrups to extend their shelf life. Make sure to use a freezer-safe, airtight container, or you can use ice cube trays for portioning. Leave a little room for expansion. When you’re ready to use it, simply thaw the syrup in the refrigerator overnight or at room temperature.
Will there be quite a bit of apple pulp after strainging? Wondering if it can ve used in another application.
Will definitely this, love apples! You’re recipes are always so good 🤗