NotBenStiller wrote:just a quick note - don't confuse stevia and natvia
Natvia can be used spoon for spoon the same as sugar. It contains stevia and erythritol.
You can also buy stevia powder by itself some places (health food stores usually) It isn't used spoon for spoon like sugar - it comes with a tiny tiny little spoon (maybe 1/16th of a teaspoon) that equals one teaspoon of sugar sweetness. It has a mild licorice taste as well.
If you use pure stevia spoon for spoon you will end up with insanely sweet with a strong licorice flavour.
Stevia is the raw ingredient that goes into Natvia. Stevia on its own has a very bitter aftertaste. Natvia is a special formulation of Stevia Reb-A (best part of the Stevia plant) and Erythritol (a naturally occurring nectar), which makes Natvia taste like sugar.
thegoose wrote:Hey Bluess
I used 500 ml of 95%
100g of stevia (natvia brand in tin from woolies)
625 ml total of water
15 kafir lime leaves rolled and sliced thinly
Just dissolve the stevia in 100ml of hot water with a whisk
Add 525ml of cold filtered water to that
Add to strained tincture
As for putting in a recipe that's up to the top brass maybe just putting the method in somewhere as it obviously has a pretty broad application range
Cheers
Wobblyboot wrote:Danish schnapps
http://www.danish-schnapps-recipes.com/
Wineleader wrote:Wobblyboot wrote:Danish schnapps
http://www.danish-schnapps-recipes.com/
Thanks Wobblyboot, great link / information. It's given me a good baseline for Schnapps and Liqueurs and I now have an understanding of the sugar additions.
Cheers
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