Hi Nancy! The cream of tarter is used to help prevent the sweetener from crystalizing in storage 🙂 Hope you enjoy!

This is correct. For a traditional simple syrup you use a 1:1 ratio as well.

Hi Marjie, we use thee stevia to balance out the cooling effect of the erythritol.

D.Kirby, If it crystallizes you can reheat it to dissolve the sweetener. Also, we’ve been doing some experimenting with keto sweeteners, and we find that if you use allulose instead of a monkfruit/erythritol blend it doesn’t crystallize even once it’s refrigerated.

I made your recipe but doubled it. Let it cool and then refrigerated it. The next day I was deeply saddened to see it had crystallized. I want to use it in Limoncello but now I don’t want to waste all that I’ve done so far making the Limoncello. What to do???