Homemade Stevia Syrup

Homemade stevia syrup is easily made, and is much cheaper and more healthful when it hasn’t been processed as storebought syrups have.

So, I had this brilliant idea while walking around a plant nursery early this spring. On a shelf near the herb section, I saw a little stevia plant. Stevia! I can grow my own stevia! It’s natural! It’s fairly easy to grow! It’s not horribly fatsy like sugar! I’ll never have to buy sweetener again!

Here’s my (somewhat overgrown) stevia plant, next to my cute little basil plant.


Proud of my genius, I made the investment—I bought the plant. I’d love it. I’d nurture it. I’d have it forever, and I’d never ever ever have to buy stevia in any form again. It was going to be awesome.

It wasn’t until a few weeks later, when the plant started to grow so large that it was flopping over the edges of the pot, that I suddenly realized—wait, what do I do with this, exactly? I asked around a bit, and got the same exact enthusiastic answer from five different trusted gardeners. “Throw a few leaves in with your iced tea!” Okay, yes, that’s great—but seriously, how much iced tea can a person drink? Besides, that eliminated my need for sugar in exactly one recipe—not even a recipe I made very often!

I finally decided to trim and dry a few of the leaves. I’d done it a few years before with my excess fresh basil, and it was simple enough. I’d just use what I could fresh, and dry the rest! Problem solved, right? Except what in the world do I do with dried stevia leaves? More tea??? No. I need something more flexible. I need something that I can add to recipes without it looking like I’ve poured Italian seasoning in my dessert. I had to find a way to make my stevia more versatile.

Get ready for this: Homemade Stevia Syrup! Perfect for adding to tea, coffee, lemonade, smoothies, fruit crisps and cobblers, pie fillings, homemade yogurts and kefirs, your morning oatmeal—if it won’t miss the added bulk of sugar (some recipes do need that 1 cup of sugar, because it fills out the recipe), stevia syrup will work. There are even recipes for baked goods that use only stevia (or mostly stevia) as the sweetener. It’s up to 200 times sweeter than sugar, so you only need a tiny bit—it won’t add too much liquid to your recipes.

I let my coarsely chopped stems and leaves soak (covered) for about 36 hours.


Here’s the recipe:

3 c. of distilled (purified) water

3 c. of chopped stevia leaves and stems (loosely packed)

Place the chopped leaves in a glass container and add 1 c. of the water. Cover tightly and let sit  for 24 hours. Test for sweetness. If it isn’t sweet enough, give it another 12 to 24 hours. Strain it into a pan (ceramic is best), add the remaining two cups of water, and bring to a simmer. Let simmer for 20 minutes; cool.

The longer it reduces, the more potent the sweetness.

Don’t get greedy with the sweetness. I was tempted to do it, too. “If letting it sit longer makes it sweeter, I’ll let it sit all week!” Not a good idea, evidently. Ever had something sweetened with stevia that had a funky, bitter aftertaste? It’s because someone got greedy. Don’t let it sit any longer than 48 hours—and less is more!

It’s a very earthy green color–but that just means more nutrients! Don’t worry, it won’t dye your food.

This needs to be refrigerated, and it will last at least a few weeks in the fridge. To keep the batches coming even when your lil’ stevia guy goes into slow winter growth mode, dry leaves when you have an abundance, and use the dried leaves to make fresh batches of syrup. The strength probably won’t be identical, so check it a few times during steeping.

I put about a spoonful in my plain yogurt (see the green?), and it was just the right amount of sweetness.


Stevia powder is another option—and it’s a bit simpler, too. Just dry the leaves and then grind them with a mortar and pestle, or a coffee grinder if you have one. The powder will work just like the syrup does—provided you don’t mind the green color and the texture of the powder in your food and drink (which I do, hence the syrup).

I hope you try it, and here’s to healthier eating habits!

Linked up as part of Tuesday Greens on Crafty Garden Mama

Jaime W. (461 Posts)

Jaime is a Christian, a wife, a mom, a writer, an illustrator, and an aspiring homesteader. She loves trying to find new ways to save money and resources--but also save her time, so she can spend as much as possible with her family! !

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  1. Very neat! I had no idea I could just grow my own stevia! Thanks!

  2. That’s amazing!! Pinning!

  3. Our local Home Depot sells packages of Stevia seeds. Best of luck. Sorry for the HD plug but I’m pretty sure most folks have one near by.

  4. CrossDraw says:

    you might want to try freeze drying the syrup, in a large enough container put 2 smaller containers one with the syrup, one with silica gel and then seal the larger container – you may need to freeze/thaw a few times but it should eventually get powdery or at least similar to soft brown sugar. (note: i haven’t tried it with syrups but it does freeze dry fruit really well)

  5. The ingredient list calls for 3 c. (3 cups) of distilled water. The directions say add 1 cup of water to 3 c. (3 cups) of chopped Stevia leaves. What are the other 2 cups of water for? Am I missing something obvious!?

  6. This is so great! I had the same thought process in spring when I bought the stevia plant but then couldn’t figure out how to use it other than in iced tea! I’ll have to give this a try soon. Thanks!

  7. Sheryl Alvernaz says:

    Just wondering what would happen if you “can” the stevia using a little lemon? Hmm need to try it. I have 35 plants that are dry that i need to strip the leaves off of and do something with….

    • I hadn’t thought of that! That’s a really good question–if you try it, let me know! Lemon juice *should* work, and it would taste a heck of a lot better than, you know, vinegar.

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  9. We haven’t used Stevia before, but we will have to check it out. I love that you got excited about the plant and brought it home to keep. A great indoor gardening treat in the winter! Thanks for linking up with Tuesday Greens at http://www.craftygardenmama.com!

  10. it just so cool indeed, can ya tell me how long we can keep this stevia syrup without getting spoiled?

  11. Salvatore Beloate says:

    Stevia is a plant that contains natural sweeteners that are used in foods. Researchers have also evaluated the effect of chemicals in stevia on blood pressure and blood sugar levels. However, research results have been mixed.^….’

    Latest blog post produced by our personal blog

  12. Great info! But I do have one question.

    When you put the stevia leaves in water, cover, and let it sit for 24 hours … do you let it sit out on the counter, or do you put it in the fridge?

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  16. Stella Otoski says:

    just a quick question? I have dried stevia so how much should i be using to make the Stevia syrup recipie?
    thank you

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  18. The recipe looks great! Very good idea!

    Even though Stevia is a good replacement of sugar, I have noticed that the taste can be quite bitter compared to other sweeteners and/or sugar.

  19. I have the same question as another person here – I had already dried my stevia and I tried your recipe but even after only steeping 24 hours it’s coming out bitter. Don’t know if it’s the drying, or the amount, or that I need to steep it less because it’s dried…any ideas? (I had started on another online recipe involving steeping it in vodka when I found yours and liked the idea of using water instead!)

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  21. SomeDifficultNorwegianName says:

    This recipe look great! I have a question, however; does this to turn into a sticky/tough substance like “normal” syrup?

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  1. [...] Learn how here: http://www.slightlysteady.com/homemade-stevia-syrup/ [...]

  2. [...] Homemade Stevia Syrup [Slightly Steady] [...]

  3. [...] Another option that some individuals use is to grow a stevia plant and use the whole dried leaves to make a stevia powder, or by making a syrup using those leaves. I’ve never personally tried it, but it sounds like a great option! [...]

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