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What to substitute for lemon-lime soda?

m
magnoliasouth Feb 8, 2013 03:19 PM

I have a recipe that I want to use that calls for 1/4 cup of lemon-lime soda. I'd rather stick with something more healthy. Can I use lemon juice, lime juice, splenda and water instead? If so, what ratio do you recommend?

I'm thinking a tsp each of juice and splenda then enough water to make about 1/4 cup. Does that sound about right? Or have I completely missed the mark on this and should I go with something else?

UPDATE: This is for a diabetic and we don't want soda. It's for a Kalbi recipe.

  1. m
    masha Feb 9, 2013 09:50 AM

    If you are cooking for a diebetic,, your instincts on the substitution are fine. I'd only add one envelope of Splenda. (For comparison's sake, I make a salad dressing that calls for orange juice and honey. I substitute lemon juice and Splenda.)

    1. C. Hamster Feb 9, 2013 08:24 AM

      There isn't much use of citrus in Korean savory cuisine and I've never heard of a Kalbi recipe with citrus flavor. We cook and eat Korean very often.

      Korean is probably not the best choice for a diabetic as sugar is a major component of its flavor profile.

      1 Reply
      1. re: C. Hamster
        g
        gfr1111 Feb 9, 2013 08:57 AM

        I agree with C. Hamster. Sugar is such an integral part of kalbi (Korean barbequed beef shortribs) that I do not think that you can do without it. Much of the attraction of kalbi is that it is extremely carmalized, as a result of all the sugar added to the beef. Årtificial sweeteners just won't help carmalize the meat. At least, this is true as far as I know. I am no expert on artificial sweeteners, because I rarely use them in cooking, but from my limited experience, I do not think that use of these sweeteners would work. So I would find another dish to make.

      2. C. Hamster Feb 8, 2013 06:51 PM

        Kalbi? Seriously?

        Dont look for a sub, look for a different recipe

        1 Reply
        1. re: C. Hamster
          w
          wyogal Feb 8, 2013 07:47 PM

          That was my thought.

        2. w
          wyogal Feb 8, 2013 04:17 PM

          I didn't know what Kalbi was, so I googled it. It seems like it has a sweet component, as part of every recipe. So, why choose to make it if sugar and health is an issue? It doesn't look like the carbonation is an issue, so lemon juice, water, and splenda should work just fine.
          Look at the first comment here:
          http://www.foodnetwork.com/recipes/bo...
          The soda was left out and not missed.

          1 Reply
          1. re: wyogal
            firecooked Feb 8, 2013 08:58 PM

            I too had to google this!. To me, it looks like this is a recipe to brine the meat, salt (in the form of soy sauce) and sugar (in the form of soda). I think I would sub in some orange juice (if that's ok) or just make sure there is enough salt for the brining action.. Maybe add some lemon or lime juice for acid.

          2. weezieduzzit Feb 8, 2013 03:43 PM

            Zevia might have a lemon lime soda, it's stevia sweetened, but in kalbi it's probably for the sticky/ carmelized sweetness and I don't know that stevia will do that for you, Splenda won't so I wouldn't even bother with that.

            1. g
              GH1618 Feb 8, 2013 03:32 PM

              It is necessary to say what the recipe is for, as C. H. wrote. But I would just use lemon and lime and eliminate all sweeteners. Sugar is no healthier than HFCS, and I don't know why artificial sweeteners would be considered more healthy. Healthy is eliminating sweets almost entirely, in my opinion.

              1 Reply
              1. re: GH1618
                m
                magnoliasouth Feb 8, 2013 03:37 PM

                Yes, and I posted an update above.

                Many thanks. I suppose we could skip it, though I think it may affect the flavor slightly, but perhaps he won't notice. ;)

              2. weezieduzzit Feb 8, 2013 03:26 PM

                Totally depends on what you're making. There are a lot of things that chemical sweeteners won't do, like caramelize, so it would help to know what the end result is supposed to be.

                1. ipsedixit Feb 8, 2013 03:24 PM

                  I'm thinking a tsp each of juice and splenda then enough water to make about 1/4 cup.
                  _____________________________

                  If you're going to go the Splenda route, why not just buy a can of Diet Sprite?

                  Also, subbing in Splenda *may* have unintended consequences depending on what you're making, esp. if the recipe is reliant on actual sugar, or fructose or sucrose.

                  Also, lemon-lime soda isn't really that tart, nor does it really taste like lemon, or lime, or lemon and lime. I would just use some carbonated water with a bit of sugar -- cuz, c'mon, a little sugar never hurt anyone.

                  1 Reply
                  1. re: ipsedixit
                    m
                    magnoliasouth Feb 8, 2013 03:33 PM

                    Actually a little sugar does. lol! This is for a severe diabetic.

                  2. juliejulez Feb 8, 2013 03:24 PM

                    I would think part of the reason the recipe calls for soda at all is it needs the carbonation. So you could try maybe some plain soda/tonic water/carbonated water with some lemon and lime juice. Or since you're fine with using splenda, why not just use diet lemon lime soda?

                    1. f
                      foodieX2 Feb 8, 2013 03:22 PM

                      How is splenda "more healthy"? <head scratch>

                      Why not get a can of natural lemon lime soda made with cane sugar? Sprite makes one plus your local HFS store if filled with ones made w/o artificial colors/flavors/sweeteners

                      2 Replies
                      1. re: foodieX2
                        s
                        sandylc Feb 8, 2013 03:52 PM

                        I AGREE.

                        1. re: foodieX2
                          s
                          Scrofula Feb 8, 2013 06:46 PM

                          Huh? Splenda is sucralose, which is not digestable, and therefore not a source of calories. It also doesn't cause an insulin spike. So if you are trying to limit calories or keep your insulin levels stable, sucralose is healthier than HFCS and cane sugar (sucrose), which are chemically nearly identical to each other. Both are easy calorie sources that cause rapid insulin spikes; there's no scientific evidence that your natural lemon-lime soda is any better for you than a can of Sprite.

                          (Splenda also has a small amount of glucose, which is in cane sugar, and maltodextrin, which is broken down into glucose when we digest it.)

                        2. C. Hamster Feb 8, 2013 03:21 PM

                          it would help a lot if we knew what the recipe is for. :-)

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