Blackberry Cream Italian Soda

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
1c water
10 oz. bag frozen blackberries
1/2 lime, juiced
ice
club soda
h&h

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!