Sweetener

Agave Syrup

Agave Syrup is a sweetener with no alcohol in it, used in 1 drink on this site.

Not to be confused withAgave nectar (The undiluted bottled sweetener this is made from; it is thicker and about half as much again as sweet by volume.)

Making it

Yield360 ml
Keeps30 days

refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.

Composition

Strengthnone
Density1.2359 g/ml (estimated)
Sugar56.02 g per 100
Acid—
Energy255 kcal per 100
Animal originNone
Allergensnone listed

Derived from the ingredient records. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two. The method is worth one check: a one-to-one syrup comes out at 1.228 g/ml against the 1.230 published for a 50% sucrose solution at 20 degrees, a difference of 0.15%. It is marked estimated because a derivation is not a measurement.

Used in these drinks

most first

Method

1 steps · 1m 30s
  1. make · 1m 30s

    Stir the 300 g agave nectar into the 150 ml water until it is evenly combined. No heat is needed; the nectar is already a syrup and only wants thinning.

The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count, because a preparation is made once and then measured out of.