sucralose/splenda (was Re: [Sca-cooks] Gyro? Hero?)

[margali]

Damn! I wish you had spoken to me first, I have a bottle each of
teh acid base and non acid base!

I am bringing these with me to pennsic:
apple pie, cherry, orange, lemonade, plum, blackberry, mai-tai,
chocolate and chai tea, all in the splenda sweetened.
I have some pomegranite molassas to make more traditional juleps
with, along with mint water, rose water, orange blossom waters,
and willow water [traditional middle eastern stuff.]

I also have the pancake syrup, which I am also bringing for the
maple syrup tasting party ;-)

I typically will mix a shot of syrup to a 1 quart cup of ice and
water, many people on the lists I am on like to use tonic or
seltzer, but I hate the bubbles. They also use the syrup in soda
siphons [sort of like the shipped cream makers, but they use a
CO2 charge instead of NO2.] They think it is just as good as
regular sodas. YMMV!
margali
~~~~~the quote starts here:
Thank you, Margali! I just spend quite a while there (the website
has
a number of errors) and bought about a dozen different syrups.

It's been years since I've been able to have snow cones.

I also bought a bottle of their unflavored syrup and the
spearment
flavored one. I'm hoping that I can use these to make a passable
Sekanjabin. It would not be truely period, but there's just too
much sugar in the period recipes for me. Has anyone else tried
this? I'm not sure this stuff will act like a "syrup", but we
will
see.