[Sca-cooks] re: Lemon Syrup

[Elaine Koogler]

The solution there would be for those who want the lemonade, but don't want all of
that sugar to use a sugar substitute.  I just got in a shipment of Splenda and also
some of those lovely syrups Margali was talking about (thanks, Margali!!), and plan
to do some 'sperimenting!

Kiri

Gretchen M Beck wrote:

> Excerpts from internet.listserv.sca-cooks: 24-Jul-101 Re: [Sca-cooks]
> re: Lemon S.. by Bronwynmgn at aol.com
> > > I can't answer the question about figuring out the sugar content, but I can
> > > say that I think we make it up much more dilute than 1:5 - closer to 1:8 or
> > > even 1:10.  I find that a little of this goes a very long way.
>
> Well, 1 tsp of sugar contains 4 grams of carbohydrate.  1 Tbsp honey is
> 16 grams carbs in the form of sugar.  I'd give lemon syrup around 10
> grams of sugar per Tbsp (just as a best guess--may be a little more, may
> be a little less, but 10 grams is 2 grams less than 1 Tbsp of plain
> table sugar).
>
> Given that, mixing it 1-5 gives around 26 grams sugar per cup--somewhere
> in the soft drink range.  That's a hell of a lot. Even mixing it 10-1
> you get nearly 15 grams sugar per cup, which is about the sugar content
> of milk.
>
> Way to sweet for diabetics and hypoglycemics...
>
> toodles, margaret
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