Agave syrup is obtained by boiling the sap extracted from the core of the blue agave plant, a cactus native to Mexico that is also used to make tequila. This natural sweetener has become fashionable because of its strong sweetening power and its low glycemic index (although it has just as many calories as white sugar). Its neutral taste and texture allow it to sweeten all kinds of preparations, from yogurt to spare ribs.
Agave syrup is easily purchased at supermarkets where it is often organically produced. It is also found at specialty organic food stores.
Agave syrup can be added to a hot preparation in the same way as sugar, refined or otherwise.
Agave syrup can be used in place of white sugar in a large number of preparations. It can sweeten yogurt, sorbet, fruit mousses, smoothies, cakes, and muffins. On the savory side, agave syruo can add a hint of sweetness to vinaigrettes, endives (chicory), and pork chops.
Agave syrup should be stored in a dry place away from light.
Agave syrup contains pure fructose, so it should not form part of your daily diet.