Sure, it's a wee bit ironic that a few days after posting on simple syrup I'm posting about a sugar substitute. I suppose we can call it a variation on a theme. It's sweet week here at This Man's Kitchen!
Agave syrup, also known as nectar, is made from the core of the agave plant. The pulp is juiced, then reduced, much in the same way that one makes maple syrup. The same juice can be fermented, and made into tequila. A result of going to university too close to Mexico is that I am not a big fan of tequila. Agave, however, comes flashback free.
Agave syrup makes a wonderful sweetener. It's easier to work with than honey, sweeter than sugar, and dissolves into cold liquids. Agave has the lowest glycemic score of any sweetener, resulting in a minimal spike in blood sugar levels. It's processed without any chemicals, and, is nearly always organic.
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