I use pure allulose for my sunlike syrup or what you call sugar syrup and I also make my honey syrup using a sugar free honey alternative that is only available in the US and possibly Canada being modified Atkins. However, I will use liqueurs even though they have a ton of sugar and I’m going to use a sugar cube or Demerara sugar cube for making the Sazerac because it’s traditional to do that. I do wish people made sugar free liqueurs that used allulose so I can feel better about using them.

Thanks for this. As a diabetic I generally avoid using sweeteners that impact insulin. My house simple syrup is half allulose, half Monkfruit blended with erythritol. Most diabetic and keto recipes suggested mixing sweeteners. For example, ice cream made with allulose won’t harden, whereas erythritol turns it into a brick. A 50/50 blend feels and tastes like cane sugar ice cream. Mixing tends to improve the taste but the syrups tend to be thin.