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Post by eternaloptimism on Mar 19, 2017 5:04:13 GMT -5
.... keep your teeth
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Post by petrushka on Mar 19, 2017 6:08:16 GMT -5
Hells Bells, whoever made THAT mulled wine must be out of their tiny mind. Before I became diabetic I made mulled wine like this: heat 2/3 dry red, 1/3 water. add spices, slice of lemon from the garden, tea bag. about 1/2 tablespoon of sugar, in 200 ml of mulled wine. And my wife used to complain that I made it too sweet.
If I make mulled wine now, I only put 1/2 a teaspoon of sugar into it. Yeah, it's a bit tart, but still ok to drink.
11 teaspoons of sugar, FFS, that must be close to saturation point. Nuts, absolutely nuts.
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Post by eternaloptimism on Mar 19, 2017 6:14:35 GMT -5
Hells Bells, whoever made THAT mulled wine must be out of their tiny mind. Before I became diabetic I made mulled wine like this: heat 2/3 dry red, 1/3 water. add spices, slice of lemon from the garden, tea bag. about 1/2 tablespoon of sugar, in 200 ml of mulled wine. And my wife used to complain that I made it too sweet. If I make mulled wine now, I only put 1/2 a teaspoon of sugar into it. Yeah, it's a bit tart, but still ok to drink. 11 teaspoons of sugar, FFS, that must be close to saturation point. Nuts, absolutely nuts. I'd be happy to sample yours petrushka x
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Post by hopingforachange on Mar 19, 2017 8:20:57 GMT -5
That's why you drink the good Rum. There is very little sugar in a 3x shot with a few bruised mint leaves and a lime wedge. If you like it sweet add a splash of simple sugar. And serve on the rocks.
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Post by eternaloptimism on Mar 19, 2017 10:28:45 GMT -5
That's why you drink the good Rum. There is very little sugar in a 3x shot with a few bruised mint leaves and a lime wedge. If you like it sweet add a splash of simple sugar. And serve on the rocks. I'd happily sample that too
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