Post #627978 by Limbo Lizard on Wed, Mar 7, 2012 11:28 AM

Let me know how the flavor of the Davinci compares to actual sugar syrup. I use Monin, which uses a blend of Erythritol and sucralose, that (they claim) better matches the flavor of sucrose. I've been very happy with it - buy in cases of 4, to get free shipping. But Davinci is probably less expensive.

I've been planning to make some sugar-free Falernum, too, but... haven't, yet. But here's a suggestion for your project:

The last couple of batches I made (with sugar), I substituted citric acid crystals and just a little Boyajian lime oil, in place of fresh lime juice and zest, along with store-bought pure almond extract (and homemade clove extract). It tastes as good as the earlier formula, using limes and almonds, but solved the short shelf-life issue of using ingredients that spoil quickly from bacteria or oxidation. I have some left in a bottle in the fridge that's over year old, and it's still good!

As it sits, the dark green lime oil collects on top (just like with using zest). Just shake it back into an emulsion, before using.