Tuesday, July 20, 2010

Tips Tuesday -- Splenda Mint Simple Syrup

A few months ago I participated in a weekly blog hop called "Tips Tuesday." Each week, on Tuesday, we shared different tips about whatever the topic was of the week. I loved these posts, and although that blogger is no longer hosting it, I thought I would go ahead and bring it back and make it my own. Therefore, each Tuesday I am going to try and share a different tip of my own, or a tip that I have come across during that week.

I have also put together my own little "Tips Tuesday" button (I am sure you are all impressed...lol) which is located in the upper right hand corner of my blog if you want to go back and reference any tips I may have posted.

Ok, so just to side track a little, the other day I was making potato skins, and I couldn't find  my recipe, so I just went to my blog and looked it up. I thought, isn't that funny I am referencing my own blog for something.

So this week's tip is making a mint simple syrup out of Splenda. I LOVE sweet tea, especially when it has a little mint in it, and I could probably drink it by the gallon. But sweet tea = like a million calories. Therefore I was curious if you could make, and get the same results, by making simple syrup out of Splenda which would cut the calories down to almost nothing.

After a little Googling, I found that you can make simple syrup out of Splenda pretty much the same way you make it with regular granulated sugar. Just heat up 1 part water and then mix in 1 part Splenda until it dissolves. Then add in a handful of mint and let it steep until it cools.

One thing to note, Splenda dissolves rather quickly and I actually just heated up the water in a measuring cup in the microwave until it was boiling (took about 2 or 3 mins), and then added in the Splenda, and it dissolved immediatly. Also, I think that Splenda is a little sweeter than regular granulated sugar, so I would start off by adding a little bit at a time. I think I only needed about 1/4 cup of the simple syrup (1/2 cup if you are making a really big pitcher of tea). I would make maybe a 1/2 - 1 cup but then add only a little bit at a time until you get the taste/sweetness you are looking for. You can keep whatever else you make in the refrigerator and use it later.

Splenda does have a slightly different taste than sugar (I am not going to lie there), but I think adding the mint to it helps a lot and makes it taste a little fresher. I am starting to get used to Splenda, so I don't automatically notice the difference. I think you do need to experiment with it a little and figure out the correct amount to get the sweetness you desire, otherwise it is going to taste a little funky. If you get it too sweet it just doesn't taste right, where as if you put in too much sugar, it just tastes even better!! =) Overall, if you are going to have people over, splurge on the sugar, but if you just want something to sip by the pool, try the Splenda, you might even like it.

Also, I have posted a few recipes using mint simple syrup, so I am sure you can use this for any of them. You can check them out here:

Mock-Mint Julip

Pomegranate and Mint Sorbet

I hope you enjoyed this tip, and I look forward to posting even more each week.

1 comment:

  1. I love the layout of your blog---mine is in MUCH NEED of a makeover! Ugh...I just hate spending the money or hours trying to figure html code out!