I was just reading Sadie's item about trying honey, syrup, maple syrup etc in Sloe Gin (thanks Sadie!) and it occurred to me that since I last regularly posted on here (2007-2008) various versions of Stevia have hit the market.
I quite like the taste of Truvia, as the slightly vanilla taste generally sits well with my taste-buds, however in my minds eye I can't see it working as far as the necessary thick syrupy "mouth feel" of Sloe Gin is concerned. As we now have Diabetes in the family I would like to try using Stevia, in one format or another, in my Sloe Gins and liquers - so has anybody out there tried this and if so, what was the resulting concoction like and, most especially, did it keep?
Any and all feedback welcomed...
Many thanks.
Stevia instead of sugar??????
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