I got a little carried away and started making a whole bunch of Larousse to put in the fridge!
After making my first batch, I noticed that it was much easier to get this to work with a few tweaks.
I didn’t have to make a batch of Larouse syrup, I just had to add a few drops of the sweetener I was going to use, and it worked just fine.
(You can check out a video of the process here if you want to see what I mean.)
Here’s the thing, though, this Larousse syrup isn’t the same as the one that you can buy at your local grocery store.
Instead of using a generic sweetener like sucralose, you’re going to want to use a different type of sweetener.
(It can be anything you want, but it should be a non-dairy sweetener.)
For example, I’m using honey as the sweetening agent for this Larouse.
Honey has about 10% honey content, but because I’m adding this to the syrup, it doesn’t taste like honey at all.
If you don’t want that honey flavor, you can use any non-alcoholic sweetener that you like, like agave nectar, maple syrup, or whatever.
Here’s what you’ll need: (1) a jar or two of water, (2) a bottle of Sweetener of Your Choice (here’s my personal favorite, Honey Nut Cheerios), and (3) a container of the non-perfumed syrup that you’re adding to your Larousse.
(Note: You can also add this to any other syrup that is going to be used in this Larissement.)1.
Preheat your oven to 400°F (218°C).
(The oven temperature will vary based on the brand and type of Larissements you’re using.)2.
Wash your jars of syrup thoroughly with warm water.3.
Pour the syrup into a jar and add the water to the jar.4.
Cover the jar and let the syrup sit in the refrigerator for a couple hours, until the syrup is almost solid.5.
When you’re ready to use it, pour the syrup directly into your Larissem.6.
(If you’re not sure which syrup to use in your Larise, I’d recommend this one!)