simpliston@programming.dev to Cooking @lemmy.worldEnglish · 2 months agoAgua de Jamaica, an iced hibiscus tea popular in Mexicoprogramming.devimagemessage-square41linkfedilinkarrow-up1164arrow-down14file-text
arrow-up1160arrow-down1imageAgua de Jamaica, an iced hibiscus tea popular in Mexicoprogramming.devsimpliston@programming.dev to Cooking @lemmy.worldEnglish · 2 months agomessage-square41linkfedilinkfile-text
It was a little too strong and sweet this time, so I dialed down the hibiscus and sugar for next time Recipe: https://www.epimel.es/recipes/agua-de-jamaica
minus-squarefruitycoder@sh.itjust.workslinkfedilinkarrow-up1·2 months agoWhat’s interesting to be is that different sugars and substitutes seem to settle at different levels and so you can actually get a more even sweetness like that
minus-squareJohnnyEnzyme@piefed.sociallinkfedilinkEnglisharrow-up1·2 months agoSorry, what? Not sure I’m understand right there, sorry.
minus-squarefruitycoder@sh.itjust.workslinkfedilinkarrow-up1·2 months agoSo Splenda is lighter and tends to sit the top of the drink. Raw sugar tends to sit at the bottom. So a blend cover more drink area more evenly
minus-squareJohnnyEnzyme@piefed.sociallinkfedilinkEnglisharrow-up1·2 months agoAaaannd, the significance of such…?
minus-squarefruitycoder@sh.itjust.workslinkfedilinkarrow-up2·2 months agoMore even mixing of sweetness especially in chilled drinks
What’s interesting to be is that different sugars and substitutes seem to settle at different levels and so you can actually get a more even sweetness like that
Sorry, what?
Not sure I’m understand right there, sorry.
So Splenda is lighter and tends to sit the top of the drink.
Raw sugar tends to sit at the bottom.
So a blend cover more drink area more evenly
Aaaannd, the significance of such…?
More even mixing of sweetness especially in chilled drinks
Interesting.