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What to substitute for lemon-lime soda?

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.

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

    1. 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

          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. 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. 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

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

            2. 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. 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

                  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. 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. 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:
                    The soda was left out and not missed.

                    1 Reply
                    1. re: wyogal

                      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. Kalbi? Seriously?

                      Dont look for a sub, look for a different recipe

                      1 Reply
                      1. 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

                          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. Ã…rtificial 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. 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.)