"RichD" > wrote in message
...
> On June 17, 2015 La Mirada wrote:
>> > Cocktails often call for simple syrup;
>> > sugar + water, 50-50. Any suggestions for
>> > a sugarless substitute?
>>
>> Possibly sub in sucralose?
>> But I doubt you'll get the same viscosity at all.
>> Agave nectar is another possibility.
>>
>> http://www.discusscooking.com/forums...enda-6271.html
>>
>> Splenda DEFINATELY can be made into a simple syrup!
>
> My concern about Splenda and Stevia, is the glucose blood
> reaction. I was diagnosed as pre-diabetic, so I'm trying
> to eliminate sugar, and anything with that effect.

Only way to know is try and see. I am diabetic and can't have corn.
Splenda is made of corn. I won't use stevia.