2. Agave
With a lower glycemic index than sugar, this is one of the most effective sugar alternatives. A liquid rather than a solid, agave dissolves more easily than sugar when added to food or drink. It has a slight taste of its own that adds to the flavor of food. Proportionally, it’s used on a measure for measure basis with granulated sugar. Food made with agave does tend to brown more easily but when it comes to taste alone, you’ll love what it does to lemonade.
