Sugar-free Simple Syrup
Many drink recipes call for Sugar Syrup. This version works in those recipes and is Diabetic-Friendly. It's also adaptable to other flavors beyond simply sweet.
- Dissolve Splenda in water and allow to cool.
- Strain through a coffee filter to remove sediment.
- Use wherever a recipe calls for simple syrup.
- NOTE: This recipe seems to work best with sucralose sweeteners.
- I didn't have as much success with the Pink or Blue products.
- Beyond the obvious differences in proportions, the other products didn't give me a syrup-like consistancy and the flavors weren't as "clean".
- While I used Splenda, there are now generic or house brand sucralose sweeteners that work as well.
- Don't, however, confuse *Splenda for Baking* with bulk Splenda.
- The baking and brown sugar versions of the Splenda product are 50% sucrose (sugar).
- I will have to assume that any generic and house brand baking products will be similar in content.
- It's important to read the product lables to know what you're dealing with.
- The version with maltodextrin and sucralose is what is called for in this recipe.
- The versions that also contain sucrose aren't suitable for this particular purpose.
- However, they are great for baking and other recipes that require some sugar to make the dish come out properly.
- Each (1TBS, 13g) serving of the basic syrup has an estimated: 5 Cals, 1g of total carbs, 0.5g fiber (from the maltodextrin), 0.5g NetCarbs.
- All other nutrients are zero.
- VARIATIONS: You can flavor this syrup for other uses.
- Ginger syrup: Simmer finely minced fresh ginger in syrup for about 40 minutes.
- Strain and cool.
- Orange (or Lemon) syrup: Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes.
- Strain and cool.
- Spice syrup: Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup.
- Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.
- Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles.
- Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.
- Chocolate syrup: Add cocoa and vanilla to taste.
- Try this version with some added cinnamon for a Mexican chocolate version.