Agave syrup recipe: complicated, but doable
The classic agave syrup recipe
Ingredients
Ripe agave (perfectly blue) - 1 pc.
Patience and attention
The method of preparation
Peel the agave with a large knife so that you get foam (the body of the agave after cutting the stems), rinse the pieces and place them on a baking sheet. You may need to cut the foam into smaller pieces depending on the size of your oven.
Preheat the oven between 47 and 72 degrees Celsius and bake the foam pieces for 40-72 hours or until the rust color is reached.
The high temperature and slow cooking process stimulate the juice to flow out of the agave, but the required cooking time varies greatly depending on the temperature used and the size of the raw material.
Get rid of the bitter nectar that accumulates after three hours of baking, then continue the slow baking process.
Place the roasted raw materials in a bowl to cool and pour the nectar from the saucepan into a second bowl.
Rinse the foam pieces with cool running water and return them to the bowl.
Pour the extracted liquid into the nectar bowl from step 5, as needed to avoid a mess.
Next, cut the foam into small pieces or grind in a food processor and continue to grind them until all the liquid has drained out of them.
Put the agave puree on the mesh filter and press it down with a wooden spoon to squeeze the remaining nectar into the nectar bowl.
Strain the nectar through a paper filter or tightly folded cheesecloth.
Repeat the filtration process until you have completed the filtration process. Done!
Store in the refrigerator, in a sterile and tightly closed jar.
Warning
This process takes a long time to bake and you will need to keep an eye on the agave. Do not attempt this if you cannot control your oven for the required amount of time.
Update: 15.08.2019
Category: Syrup recipes