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Thread: simple syrup

  1. #1

    Unhappy simple syrup

    I have what may be a stupid question......But here goes.......

    Can simple syrup be made with splenda???????? and if so how long will it keep?????? I would like to use it in sweet tea..... Thank you.......

  2. #2
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    I don't know the answer, but my DH has asked me this also. I keep telling him to try it and see, but he hasn't yet. Maybe someone else has...

  3. #3
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    I haven't given it a try, but I dont see why it wouldn't work. You may want to increase the water part of the ratio though as I find splenda a little sweeter than sugar even though it's supposed to be the same.

    However simple syrup is usually used so that you don't have the sugar sinking to the bottom of the glass. Splenda is a lot finer than sugar and I've never found this problem so I'm not sure why you would even need to do a simple syrup?
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  4. #4
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    Oooh! I tried this last week! And, sadly, my vote goes to no. The "syrup" (which was still the consistency of water) tasted horrible. I like a 2-to-1 sugar-water ratio, so perhaps try 1 sugar-1 splenda-1 water. Otherwise, I'd say it really doesn't work. Ick.
    --Mary Kate--

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  5. #5
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    Found this:

    To make a simple syrup using Splenda, simply
    mix a one-to-one ratio of granulated Splenda
    and water in a small saucepan, bring nearly
    to a boil, and remove from heat, allowing
    the mixture to cool.

    This syrup can be stored in the refrigerator
    for one month, so make as much as you will
    use during that time.
    ____________________

    And here are some recipes:

    Vanilla Simple Syrup

    2 cups water
    2 cups granulated Splenda
    1/2 vanilla bean pod

    Slice open the vanilla bean pod and scrape
    out the pulp. Place the pulp and pod into a
    small saucepan along with the Splenda and
    water. Bring to a soft boil over medium
    heat. Remove from heat and allow the mixture
    to cool. Discard bean pod.

    Mint Simple Syrup

    2 cups water
    2 cups granulated Splenda
    2-3 C packed fresh mint leaves, chopped

    In a saucepan bring Splenda, water and mint
    to a soft boil over medium heat. Simmer
    syrup, undisturbed, 2 minutes. Pour syrup
    through a fine sieve, pressing on solids.
    Discard mint leaves. Allow mixture to cool.

    Lemon Simple Syrup

    2 cups water
    2 cups Splenda
    Zest of 2 lemons, cut into 1/4"-thick strips

    In a saucepan bring Splenda, water and lemon
    zest to a soft boil over medium heat. Simmer
    syrup for 5 minutes. Remove from heat, allow
    mixture to cool then strain syrup or remove
    zest with a slotted spoon.
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  6. #6
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    Quote Originally Posted by greysangel
    However simple syrup is usually used so that you don't have the sugar sinking to the bottom of the glass. Splenda is a lot finer than sugar and I've never found this problem so I'm not sure why you would even need to do a simple syrup?
    In my DH's case, it would be for making mojitos!

  7. #7
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    Quote Originally Posted by auntiepim
    I have what may be a stupid question......But here goes.......

    Can simple syrup be made with splenda???????? and if so how long will it keep?????? I would like to use it in sweet tea..... Thank you.......
    I don't think that is a stupid question at all. I was wondering the same thing! Thanks for asking this.
    "If you aren't living on the edge, you're taking up too much space."

  8. #8
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    Quote Originally Posted by Meganator
    In my DH's case, it would be for making mojitos!
    If I were him I would add the splenda with a teeny bit of warm water when crushing up the mint leaves ...then just add ice, rum and soda
    "Comfy? I'm chained in a bathtub drinkin' pig's blood from a novelty mug. Doesn't rank huge in the Zagut's Guide."

    - Spike, "Something Blue"


    *****************
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  9. #9
    Join Date
    Sep 2002
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    Austin, Texas
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    Quote Originally Posted by greysangel
    If I were him I would add the splenda with a teeny bit of warm water when crushing up the mint leaves ...then just add ice, rum and soda
    I think this calls for some taste-testing! I wish I my mint crop was thriving as much as some others seem to be.

  10. #10

    Talking

    Thanks everyone for your replies. I will be trying this over the weekend....

  11. #11
    Join Date
    Mar 2002
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    It can also be purchased, which would be my option. Da Vinci makes a simple syrup; I haven't tried it, but I'm sure it would be very good. (All their other flavours are, except for peanut butter -- yechhhhh.)
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