On Wed, 03 May 2006 01:07:46 GMT, Julie Bove wrote:

>
>
>
> wrote in message
roups.com...
>> Being as Kentucky Derby weekend is coming up I was wondering if any of
>> you guys ever tried to make a mint julep with Splenda instead of sugar.
>>
>>
>> And I was also wondering about the bourbon - I haven't had any alcohol
>> at all since I discovered my blood sugar problem (reactive hypoglycemia
>> with probably IGT) and I was wondering what it does to blood sugar.
>> According to the food counter book I have it was listed as 0 carbs but
>> I'm not sure if I believe it.
>>
>> I loooove bourbon, hope I can have it someday....
>
>Chuck posted a recipe once for one that uses diet ginger ale and splenda.
>Hopefully he won't mind my reposting it. And he said that when his wife
>makes it she doesn't use the pineapple.
>
>GINGER MINT JULEP
>
> 1/2 c. fresh mint leaves
>1 qt. ginger ale
>6 lemons
>1/2 c. Splenda
>Pineapple spear
>
> Boil Splenda in 1/2 cup water for 3 minutes. Pour over juice of the
>lemons and crushed mint leaves. Let stand at least 1 hour. When ready
>to serve, add ice- cold ginger ale, fresh mint leaves and spear of
>pineapple.
>
Make a simple syrup with the splenda.
Crush the mint in the cup add bourbon (zero carbs) and top off with
syrup.
--
Pan Ohco
I would like to see the bottom of my monitor, but I have cats.