Q: Can I use Splenda or other low-cal sweetners to make simple syrups and lower the calorie count in summer treats like sorbets?
Sent by Sarah via Facebook
Editor: Sarah, the main problem with using non-sugar sweeteners, especially artificial ones like Splenda, is that they don't change the freezing temperature of the sorbet. Sugar is essential in most sorbets because they keep the texture from getting rock hard. (Think ice cube or flaked ice; the reason sorbets don't freeze that hard is because of the sugar content.)
As discussed in this forum you could, however, experiment with alcohol to keep the sorbet from freezing rock-solid.
Here is one more recipe that looks interesting; it uses agave nectar.
• Sugar-Free Strawberry Sorbet Recipe at CHOW
Readers have you ever made a sugar-free sorbet or other frozen treat? What worked for you?
Related: Cold, Sweet, & Easy Summer Dessert: Sorbet Fizz Float
(Image: elanaspantry via CHOW)
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How in the world is this sugar free? Agave Nectar is 90%+ Fructose, which is a sugar, though not sucrose. It's like saying something with HFCS in it is sugar free.
I haven't used Stevia in the Raw for baking or making cold treats, but I do use it for my sweet iced tea. It works nicely. Not your Nana's southern sweet tea, but it's much more figure friendly!
If you're planning on sharing these treats with others, just make sure that they know about the substitution.
Artificial sweeteners are migraine triggers for some people. I've had several well-meaning people unknowingly feed me headaches :(
The alcohol idea is interesting, but I have to second the post about the sugar-free strawberry sorbet. Agave nectar is just another sugar.