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Raspberry Lemon Sugar Free Syrup Recipe
Cook time
Total time
The flavors of raspberry lemon aid are here to give your waffles, pancakes, and yogurt a tangy burst of fresh fruit flavor! This recipe makes 3 cups of berry syrup that will last for 2 weeks. If you want to make less, you can divide the recipe into half or ¼.
Recipe type: Breakfast
Serves: 3 cups
  • 2 cups fresh or frozen raspberries
  • 2 lemons, juiced + water to bring to 2 cup line
  • ¼ cup Truvia, or sweetener of your choice to taste. I like 3 tablespoons of THM Sweet Blend- you can find it here.
  • pinch of salt
  • ½ teaspoon gluccomannan
  • 4 drops pure lemon essential oil, optional
  1. Add berries, lemon juice, sweetener, and pinch of salt to a medium saucepan.
  2. Taste and adjust sweetness.
  3. Warm over medium low heat until gently simmering.
  4. Gently sprinkle the glucomannan or thickener of your choice over the surface of the syrup while gently stirring- it will spread out and begin to thicken.
  5. Remove from heat once slightly thickened, and allow to cool to room temperature.
  6. Add drops of lemon essential oil and stir well.
  7. If stored in a sealed glass jar in the fridge, it should keep for 2 weeks.
Trim Healthy Mama Notes: This recipe is a Fuel Pull and can be used with any other meal type.
Recipe by Gwen's Nest at https://gwens-nest.com/raspberry-lemon-sugar-free-syrup-recipe/