<p>I’ve been making all these great fruit sorbets which include making a cooked down sugar syrup. To those of you who are familiar with Splenda, can I make a syrup out of it?</p>
<p>To make a simple syrup using Splenda, simply
mix a one-to-one ratio of granulated Splenda
and water in a small saucepan, bring nearly
to a boil, and remove from heat, allowing
the mixture to cool. </p>
<p>This syrup can be stored in the refrigerator
for one month, so make as much as you will
use during that time.</p>
<hr>
<p>Vanilla Simple Syrup</p>
<p>2 cups water
2 cups granulated Splenda
1/2 vanilla bean pod</p>
<p>Slice open the vanilla bean pod and scrape
out the pulp. Place the pulp and pod into a
small saucepan along with the Splenda and
water. Bring to a soft boil over medium
heat. Remove from heat and allow the mixture
to cool. Discard bean pod.</p>
<p>Mint Simple Syrup</p>
<p>2 cups water
2 cups granulated Splenda
2-3 C packed fresh mint leaves, chopped</p>
<p>In a saucepan bring Splenda, water and mint
to a soft boil over medium heat. Simmer
syrup, undisturbed, 2 minutes. Pour syrup
through a fine sieve, pressing on solids.
Discard mint leaves. Allow mixture to cool.</p>
<p>Lemon Simple Syrup</p>
<p>2 cups water
2 cups Splenda
Zest of 2 lemons, cut into 1/4"-thick strips</p>
<p>In a saucepan bring Splenda, water and lemon
zest to a soft boil over medium heat. Simmer
syrup for 5 minutes. Remove from heat, allow
mixture to cool then strain syrup or remove
zest with a slotted spoon.</p>
<hr>
<p>I have found Splenda to work in baking just as sugar does with no adverse texture, moisture effects etc. Haven’t tried the simple syrup but I have found their recipes on other things reliable.</p>