Classic Agave Syrup Recipe
Ingredients
Mature agave (perfect blue) – 1 pc.
patience and attention
Method of preparation
Peel the agave with a large knife so that you have a pina (the body of the agave after cutting the stems), rinse the pieces and arrange them on a baking sheet. You may need to cut the pina into smaller pieces depending on the size of your oven.
Preheat the oven between 47 and 72 degrees Celsius and bake the piña pieces for 40-72 hours, or until the color of rust has been achieved.
The high temperature and slow cooking process will encourage agave juice to flow, 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 builds up after three hours of baking, then continue with the slow baking process.
Place the baked raw material in a cooling bowl and pour the nectar from the saucepan into the second bowl.
Rinse the piña pieces under cool running water and return them to the bowl.
Drain the extracted liquid into the nectar bowl from step 5 as needed to avoid mess.
Next, cut the piña into small pieces or chop in a food processor and keep mashing them until all the liquid has drained out of them.
Place the agave puree on a strainer and press down with a wooden spoon to squeeze out the remaining nectar into the nectar bowl.
Strain the nectar through a paper filter or tightly folded cheesecloth.
Repeat the filtering process until you complete the filtering process. Ready!
Store in the refrigerator in a sterile and tightly closed jar.
A 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.
Relevance: 15.08.2019
Tags: Syrup Recipes