[Sca-cooks] re: Lemon Syrup

[Bronwynmgn at aol.com]

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[ Picked text/plain from multipart/alternative ]
In a message dated 7/24/2001 3:33:25 PM Eastern Daylight Time,
flip+ at andrew.cmu.edu writes:


> Doesn't matter if it makes me happy.. it matter to the people who have
> real health considerations.  I am on a low card diet by choice,
> diabetics and hypoglycemics do not have that choice. I have several
> friends of both varieties... including my wife, and they are always
> having to fend for themselves--- thus subsidizing the people who can
> drink pre-sugared stuff... since the alternative is more often than not
> water.
>
>

OK, I have a question.  Jadwiga is talking about the syrup of lemons from the
Andalusian cookbook, which gets diluted at least 5:1 with water when you make
it.  Does anyone know how to figure out how much sugar would be in one
serving at that point?  Obviously too much for those who have to avoid/count
all sugar, but I know from experience that the stuff is nowhere near as sweet
as standard commercial lemonaid (that's one of the reasons I like it, since I
don't have the "average American" sugar consumption rate of 40 lbs a year or
whatever it is...).

Brangwayna Morgan