A cactus-based sugary syrup has become the latest darling of the alternative sweetener world.
Once mostly unheard of outside natural food stores, agave syrup — made from the same Mexican cactus that yields tequila — suddenly is getting celebrity endorsements, competing for shelf space at mainstream grocers and is a must-have cocktail ingredient.
“If I’m going to be making a premium margarita, agave nectar’s got to be riding shotgun,” Food Network star Guy Fieri said.
While it has the same number of calories per teaspoon as table sugar, it is sweeter, so you can use less of it.
Much of its popularity also stems from heavy marketing of its low glycemic effect, meaning agave syrup is believed to have a less dramatic effect on blood sugar levels than refined sugars, such as white sugar and corn syrup.
It also is popular among vegans, who consider agave an ethically better choice than honey.
Agave syrup is generally available in three varieties — raw, which has a maple syruplike color and moderate caramel flavor; light, which has a light caramel flavor and color; and amber, which is similar in color and flavor to raw.
Ania Catalano, author of “Baking With Agave Nectar,” said light agave is best for light, fruity desserts that call for a gentle sweetness without a distinct agave flavor. She suggests amber for heavily seasoned pies, such as pumpkin, or as a topping for pancakes or waffles.
Food manufacturers are using it as a sweetener in ketchup, coffee sweeteners, even tonic waters. It’s easy to work with because it won’t overwhelm a recipe.
Agave nectar can be used in marinades and barbecue sauces. But like sugar and honey, agave can burn under high temperatures, so grill with care.
When substituting agave syrup for white sugar in a recipe, use about 25 percent less than the amount called for. You also will need to adjust other ingredients to compensate for the liquid.
That extra moisture can be a boon if you like soft, chewy cookies, such as oatmeal. But don’t try it for shortbread or a crispy chocolate chip cookie.
“Agave doesn’t like to get crispy,” Catalano said.
And because agave tends to produce browning in baked goods faster than conventional sugar, reduce the oven temperature by about 25 degrees, she said.
Mango-pineapple mojito sorbet
This lime confection is a cross between ice cream and pie. Top with a heady mash of rum and mint. If you don’t have an ice cream maker, pour the mixture into an 8-inch square pan and freeze for several hours, stirring it once an hour.
For the sorbet:
3⁄4pound peeled and pitted fresh mango, cut into bite-size chunks
1 1⁄2 cups unsweetened pineapple juice
1 1⁄4 cups agave syrup
1⁄4 cup lemon juice
For the mojito muddle:
Approximately 36 fresh mint leaves
2 tablespoons agave syrup
1⁄4 cup lime juice
1⁄2 cup silver rum
Prepare an ice cream maker according to product directions.
To make the sorbet, in a blender, combine the mango, pineapple juice, agave syrup and lemon juice. Puree until smooth, then pour into the ice cream maker. Freeze according to product directions. Times will vary by product.
Just before serving, prepare the mojito muddle. In a small bowl, use a wooden spoon or muddler to mash the mint and agave syrup. Stir in the lime juice and rum. Taste and add more agave syrup, if desired.
Divide the mojito muddle among 6 cocktail glasses, then top with sorbet.
Makes 6 servings. Per serving (values rounded to the nearest whole number): 338 calories; 2 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 78 g carbohydrate; 1 g protein; 1 g fiber; 3 mg sodium.
Recipe adapted from Mani Niall’s “Sweet! From Agave to Turbinado”
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