Simple syrup recipes
This is something used in many mixed drinks to sweeten. It's just water and table sugar, in more or less one-to-one amounts, heated to boiling to dissolve and separate the sugar's two bonded sugars making it taste sweeter than just sugar. So by making simple syrup, you end up using less sugar in your drinks, and on top of that, hopefully you use a very small amount of syrup. Or try a substitute. Simple syrup from fresh stevia leaves:
Add a cup of warm water to 1/4 cup of fresh, finely-crushed stevia leaves. This mixture should set for 24 hours and then be refrigerated. It works perfectly for sweetening beverages.
I've also always thought you could just crush stevia leaves along with the mint in drinks like mojitos, making them more acne friendly.
I thought I was going to post splenda and other sugar substitute recipes, but apparently there's no advantage to heating them and they dissolve well anyway, plus already taste a whole lot sweeter than sugar I don't care what they say about using them one to one in place of sugar, so you might as well just use them straight.
I did find this post in a forum in which a woman claims she does make splenda simple syrup and am pasting it because she named several ideas for flavorings.
My husband is diabetic and we love the Davinci syrups. Unfortunately the selection in our area is very limited so I've taken to making my own. It is very quick and easy to do.
Simply boil 1 cup of water in the microwave and then stir in 3/4 to 1 cup of splenda granular and voila, syrup!
For citrus flavors I grate the peel of one fruit (lime, lemon, grapefruit, orange, etc) and add it to the water BEFORE I microwave it and then I add the splenda and the juice of the grated fruit to the boiled water/peel mixture. Once its cooled I strain it into a container and store it in the fridge. This also works great with fresh ginger root! Once it's cooled we mix it with sparkling water for homemade ginger ale. Its also delicious in tea.
I use food extracts for other flavors (i.e., vanilla, almond, etc) and add the extract after the water/splenda syrup has cooled and skip the straining step.
We use the flavored syrups for coffee, tea, smoothies and italian sodas. To be honest they're much stronger and more flavorful than the bottled type and I can make any combiniation I like.
Dilute 1/3 cup honey in 1 cup very hot water and set aside to cool. (but this is not an indorsement or an indication that honey or agave nectar are better than sugar. Agave is certainly not, honey has it's benefits, but it will still impact your blood sugar)
Edited by alternativista, 11 October 2011 - 11:48 AM.