Sodas made with real sugar
norar_il
7 years ago
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Make low-sugar jam with no-sugar pectin?
Comments (22)Monique, The calcium water is no big deal. You mix what they tell you in a little jar. Store the rest in the fridge. The only thing with the Pomona's is that is it hard to dissolve, so I blend one cup of juice with the pectin, then add to the fruit or juice. I tried adding it to the Splenda like they said, but it was really lumpy. I had to take the immersion blender and blend the pot of jelly. Then, I had a lot of foam. I used 4 cups plum juice, the Pomona's dissolved in one cup boiling apple juice (no sugar), calcium water, and 2 cups Splenda. It is wonderful tasting ! I think that stuff will gel anything in the world, too. I am glad you are thinking about taking care of yourself now. I was like that at first, and now am diabetic. It isn't that bad, but it is just a bother because I have to plan my life around eating times, and have to eat certain amounts of certain foods. You really have to be disciplined. You do the same exact things for being prediabetic, if you take care of yourself as you should. Best wishes to you....See More'Real' home made pies!
Comments (43)Nancy, what interesting points you made. I think you hit the nail on the head. I was raised by a mother who was likely to obsess over the food and place settings. She'd be so nervous and worked up that you could almost see the tension in the room. She got herself so wound up that she wasn't really engaged in the conversation. It was like talking to a robot-- she answered in short, judgmental bursts, usually without really knowing the specifics of whatever we were talking about. I have this strong conditioned negative association with that style of entertaining, but I also inherited it. If I stop and think about it, it's ridiculous. I spend this time and energy trying to make something perfect-- people may or may not notice-- and I get so worked up in doing it that I make everyone tense (and the only possible purpose of spending all that time on the food is people's enjoyment!) It's shooting yourself in the foot. I've seen gatherings where people don't obsess, but they actually enjoy each other's company. It's a glorious feeling-- it's in stark contrast to that unsettling house-of-cards feeling you get when you're trying to build a perfect holiday with people you don't like or trust. I love it when someone posts one of those panicky, detail-obsessed posts, and they get a response that says 'Do half of what you think you should do. Breathe. Remember to have fun.'It sounds trite, but it's extremely good advice. It sounds like you want your friend to have the same good feelings that you get from pie. It's the same good intention as missionaries who want other people to get the same good feelings they get from Jesus. But people have different conditioned associations, different backgrounds. I could feel that you're lazy for using canned instead of fresh, and someone else could feel that I'm lazy because I didn't grow the pumpkin myself. And someone else could feel that person is lazy for using pesticides when they grew their pumpkin. It's all pretty arbitrary....See MoreQuestion about sangria ingredients
Comments (19)Try using San Pelligrino fruit soda. I use their lemon soda to make my favorite Spanish summer wine drink - Tinto de Verano, which is just half red wine and half lemon soda over ice. You can add sliced fruit for garnish if you like. I like that it has less alcohol than sangria. To make it look a little more "fancy" you can pour I'm the soda before the wine for a layered effect. Serve with a stir straw so that it can be mixed....See MoreSoda-like Drinks Made With Kefir
Comments (5)The grains do need some kind of sugar to feed off of. I use cane sugar, or raw (turbinado). Using of juices, frozen fruit, etc is for flavouring, in the 2nd ferment. Tea bags also work, some people say that passionfruit tastes fantastic. Fresh fruit will work as well, I use frozen for the convenience. You don't add any sugars to the 2nd ferment. the fruit is enough. The longer it sits the tarter it becomes. I like it 'dry', so I let it sit for a few days before refrigerating....See Morenorar_il
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