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 and finding its way to mainstream grocers. It's also 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 says. "It's not overly cloying. It's delicious. Put it over pineapple, strawberries."
The growth of agave has been strong, part of an overall trend in the natural and organic sweeteners market, which went from $85 million in 1998 to $200 million last year, according to Nutrition Business Journal, which follows the natural foods industry. Last year, 304 products sported agave syrup as an ingredient; in 2003 it was 60, according to market research firm Data- Monitor. Food manufacturers are using it in ketchup, coffee sweeteners, even tonic waters.
Fans praise the syrup's mild, fruity flavor, its ease in baking and its relative healthfulness. It has the same number of calories per teaspoon as table sugar, but is sweeter, so you can use less of it.
Much of its popularity also stems from marketing of its low glycemic effect, meaning agave syrup is believed to have a less dramatic effect on blood sugar levels than refined sugars.
Agave syrup is generally available in three varieties: raw, which has a maple syrup-like 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, says light agave is best for light, fruity desserts that call for a gentle sweetness. She suggests amber for heavily seasoned pies or as a topping for pancakes or waffles.
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 using a liquid, rather than a dry, sweetener.
>>EASY
Mango-Pineapple Mojito Sorbet
For the sorbet:
3/4 pound peeled and pitted fresh mango, cut into bite-sized chunks
1 1/2 cups unsweetened pineapple juice
1 1/4 cups agave syrup
1/4 cup lemon juice
For the mojito muddle:
About 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.
Note: 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.
Nutrition information per serving: 338 calories (2 calories from fat), 0g fat (0g saturated, 0g trans fats), 0mg cholesterol, 78g carbohydrates, 1g protein, 1g fiber, 3mg sodium.
Source: Adapted from Mani Niall's Sweet! From Agave to Turbinado (DaCapo, 2008)
>>MODERATE
Frozen Margarita Pie
For the crust:
8 ounces whole-grain pretzel sticks
1/4 cup unsalted butter, melted
1/3 cup agave syrup
For the filling:
1 (12-ounce) can evaporated skim milk
1 tablespoon arrowroot powder
1/3 cup agave syrup
Zest of 1 lime
6 tablespoons lime juice (about 4 large limes)
2 tablespoons orange juice (about 1 orange)
2 tablespoons tequila
1 tablespoon orange liqueur (such as triple sec)
½ teaspoon vanilla extract
1 cup heavy cream
For the whipped topping:
2 cups heavy cream
5 tablespoons agave syrup
1 tablespoon vanilla extract
Pinch of salt
Lime slices, for garnish
Heat the oven to 350 degrees. Use cooking spray to lightly coat a 9-inch pie pan or a
12-inch tart pan.
To prepare the crust, use a food processor to finely grind the pretzels. Add the butter and agave syrup, then pulse to combine.
Transfer the pretzel mixture to the prepared pan and press it evenly along the bottom and up the sides. Bake for 5 to 7 minutes, or until the edges turn slightly golden. Set aside to cool.
To make the filling, fill a large bowl with ice and cold water. Set aside.
In a small bowl, mix together 2 tablespoons of the evaporated skim milk and the arrowroot powder. Set aside.
In a small saucepan over medium, combine the remaining evaporated milk and the agave syrup until the mixture comes to a gentle simmer. Whisk in the arrowroot mixture. Stirring constantly, let the mixture thicken slightly.
Remove the pan from the heat and place it in the bowl of ice water. Whisk the mixture often until cooled.
Pour the cooled filling into a large bowl. Whisk in the lime zest, lime juice, orange juice, tequila, orange liqueur and vanilla extract. Refrigerate for 30 minutes, or until semifirm.
Use an electric mixer to beat the cream to soft peaks. Fold the whipped cream into the cooled lime mixture. Spoon the filling into the pie crust and freeze until firm, about 4 hours.
To make the whipped topping, in a medium bowl combine the heavy cream, agave syrup, vanilla extract and salt. Use an electric mixer to beat until stiff peaks form, about 2 to 3 minutes.
Let the pie defrost for 10 minutes before serving. Top with the whipped topping and lime slices.
Makes 12 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 433 calories (232 calories from fat), 26g fat (16g saturated, 1g trans fats), 93mg cholesterol, 44g carbohydrates, 5g protein, 1g fiber, 506mg sodium.
Source: Ania Catalano's Baking with Agave Nectar (Ten Speed Press, 2008)
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