I was experimenting in the kitchen this afternoon. And it turned out great!
Blackberry Cream Italian Soda
(makes enough syrup for about 14 servings, depending on amount used)
1 & 1/2c xylitol
20 drops liquid vanilla stevia
10 oz. bag frozen blackberries
1/2 lime, juiced
On medium heat set a pot with the xylitol, stevia, water, blackberries and lime juice. I let this mixture simmer for about 20mns, stirring often and smashing the berries with a potato masher. It appeared to have reduced by about a fourth. I let cool for a short time. Then place a sieve or fine strainer over your storage bottle. I used a 2c glass measuring cup with a spout. Slowly pour the blackberry mixture into this strainer, using the back of a spoon to mash the pulp to release any residual juice. I ended up with 1 & 3/4c syrup once strained. Cover and place in refrigerator to chill. To serve, put ice in serving glass and add desired amount of syrup. I used about 1/8c. Then fill glass with club soda. Add a dribble of h&h or cream. Give a gentle stir to mix syrup and cream. Yummy.
I joined the Frugal Crafty Home Blog Hop #11!