I see online that it can be done (though I’m a little off-put by the step where you strain out the “sediment”), but I’m curious to know if anyone here has actually done it.
How sweet is it, compared to syrup made from sugar? One-to-one?
It’s going to be a hot summer, and I’ll have a happier one if I can have some iced tea.
Why not just stir Splenda into the hot tea before it’s iced?
But to answer you question, I’ve never made it, but I’ve bought Splenda-based simple syrup here.
I make it all the time. I would say it’s pretty close to one-to-one but I never really thought of it that way. I use it with fruit to make sorbets so my only calories are from the fruit, but it tastes much better than fruit. I mean, I like fruit by itself, but this is like nearly calorie free ice cream. Anyway I’ve never had trouble with it.
buy reagent grade liquid splenda, it mixes in fully and no sediment.
sweetzfree dot com
no relation, just a very happy customer.