Stevia has been used as a sweetener by native tribes of South America for hundreds of years. The herb can be 30 times sweeter than sugar and calorie-free. Unlike artificial sweeteners, Stevia is an excellent sweetener for cooking and baking, since it does not break down in heat. Depending on the recipe or use, it might be better to use liquid extract, instead of the dry version of the herb. Making a liquid extract out of the powdered herb is an easy and hassle-free process.
Find a good quality stevioside, which is the extracted version of the dried stevia leaf. It should be off-white in color. Make sure that the extract is from a reputable company that renders its extract from a healthy and safe stock of the plant. Also, pay attention to the extraction process used, and ensure that no fillers or other artificial ingredients are added. Aqueous extraction tends to yield the most usable product.
Measure 1 tsp. of stevioside. Place the stevioside in a 1-oz. bottle.
Measure 3 tbsp. of purified water and mix with previously measured stevioside extract. Mix well until all of the stevioside is dissolved and the resulting product looks like clear water.
Seal bottle with eye dropper cap. Store in a cool, dry place.