gettinhealthy
Kathy
- Joined
- Oct 16, 2009
Found this on LCF. Don't know if anyone is interested in it or not. I put the link up for the full discussion. It's short, like 11 or so posts:
Simple Syrup
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 frest 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.
http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/363886-simple-syrup.html
Simple Syrup
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 frest 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.
http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/363886-simple-syrup.html