Does anyone know about the Da Vinci SF "Simple Syrup" flavour (made with Splenda) -- or perhaps I should say "un"flavour, since it's plain? I thought this would be the equivalent of liquid splenda, but it's certainly not super concentrated like the Sweetzfree seems to be.. any knowledge? Particularly interested in what ratios to use in using it to replace other sweeteners in recipes.

http://www.davincigourmet.com/produ.../?productID=213

Thanks,
Nicki