Doug Freyburger wrote:
> Steve Freides wrote:
>> Ed Pawlowski wrote:
>>
>>> If you really tried to eat healthy, you'd not add any sugar. Use
>>> what it readily available.
>>
>> ... Sugar is what's available in my panty
>
> There's Splenda in my pantry. The texture isn't right to make it a
> syrup but DaVinci's does make a Splenda based syrup so it's clearly
> doable. I think in a bubble tea the tapioca beads give most of the
> texture so texture might not matter.
>
> Maybe go for better flavor and punt on healthy.
>
> I like Lyle's Golden Syrup which is an item common in the UK that
> seems to be a byproduct of refining cane sugar sort of like very mild
> molasses. In a pinch it works to mix a third molasses with two thirds
> Light Karo. It's not the same flavor but it is the same color. I see
> Lyles at import stores like Cost Plus World Market.
>
> I also like sorghum syrup. Whenever I am travelling in the countryside
> I look for country stores and I find sorghum there. A bottle a year is
> more than I use so finding one on most vacations works for me. I also
> brew sorghum into something like mead.
>
> Maple syrup is easy to find in the US and is likely that some is
> already in your pantry.

Maple syrup - we always have that, so I think I'll give it a try, maybe
part maple syrup and part simple syrup, probably need to add water to
the maple syrup. The downside here is that maple syrup is _expensive_.
My simple syrup for my usual batch size is 1-1/4 cups of water and an
equal amount of sugar - that's probably $20 worth of maple syrup instead
of $1 worth of sugar.

-S-