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AGAVE SYRUP

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Nature's sweet gift

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Our Agave Syrup is a natural sweetener made from 100% pure blue agave, carefully cultivated and harvested in the fertile lands of Mexico.

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Unlike processed sugar, our syrup offers a smooth and delicate sweetness, with a distinctive flavor that will complement your favorite drinks, desserts and recipes.

More than just a sweetener
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1 spoon of sugar

=

2/3 tablespoon agave syrup

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Taste and Versatility

Our agave syrup stands out for its delicious, caramel-like flavor that adds a touch of balanced sweetness to your culinary creations. 

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Health benefits

It has a lower glycemic index, which means it doesn't cause blood sugar spikes. Plus, it's naturally gluten-free and suitable for vegetarian and vegan diets.

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Jennifer T., Redmart

"Healthy Option. My son used it for baking. Alternative to using sugar. Gives depth to taste."

Recipes

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Ingredients:

  • 4 lemons (juice)

  • 4 cups of water

  • 1/4 cup agave syrup (adjust amount according to your sweetness preference)

  • Ice to taste

  • Lime slices and mint leaves for garnish

Alcohol-free Margarita

Instructions:

a. In a pitcher, mix the lemon juice, water and agave syrup.

b. Stir well until the syrup is completely dissolved.

c. Add ice to the glasses and pour the lemonade.

d. Garnish with lemon slices and mint leaves before serving.

Ingredients:
1 cup oat flakes
2 ripe bananas
2 eggs
1 teaspoon baking powder
1/2 cup milk (you can use vegetable milk)
2 tablespoons agave syrup
Fresh fruit for garnish (strawberries, blueberries, banana slices)
Instructions:
a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.
b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.
c. Cook each pancake on both sides until golden brown.
d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

Pancakes

Ingredients:

  • 1 cup oat flakes

  • 2 ripe bananas

  • 2 eggs

  • 1 teaspoon baking powder

  • 1/2 cup milk (you can use vegetable milk)

  • 2 tablespoons agave syrup

  • Fresh fruit for garnish 

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Instructions:

a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.

b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.

c. Cook each pancake on both sides until golden brown.

d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

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Ingredients:

  • 4 bags of black tea or fruit tea of your choice.

  • 4 cups of water

  • 1/4 cup agave syrup

  • Fresh fruit cut into slices

  • Ice to taste

  • Mint or basil leaves for garnish

Iced Tea

Instructions:

a. Boil the 4 cups of water and add the tea bags.
b. Allow the tea to steep and cool to room temperature.
d. In a pitcher, mix the cold tea with the agave syrup and stir well.
e. Add the chopped fresh fruit and ice to the glasses.
f. Pour the tea over the ice and fruit.
g. Garnish with mint or basil leaves before serving.

Ingredients:
1 cup oat flakes
2 ripe bananas
2 eggs
1 teaspoon baking powder
1/2 cup milk (you can use vegetable milk)
2 tablespoons agave syrup
Fresh fruit for garnish (strawberries, blueberries, banana slices)
Instructions:
a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.
b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.
c. Cook each pancake on both sides until golden brown.
d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

Acai Bowl

Ingredients:

  • 2 packets of frozen acai puree

  • 1 ripe banana

  • 1/2 cup almond milk (or any other plant milk of your choice)

  • 1 tablespoon agave syrup

  • 1/2 cup granola

  • 1/4 cup fresh blueberries

  • 1/4 cup fresh strawberries

  • 1 tablespoon chia seeds

  • 1 tablespoon chopped walnuts (optional)

  • Shredded coconut for garnish (optional)

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Instructions:

a. In a blender, blend the acai puree with the banana, almond milk and agave syrup until smooth and thick.

b. Pour the acai bowl into a large bowl.

c. Add the granola on top of the acai mixture in the bowl.

d. Garnish the acai bowl with the blueberries, strawberries, chia seeds and chopped nuts.

e. If desired, sprinkle a little shredded coconut on top for an extra touch of flavor.

Banana Smoothie

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Ingredients:

  • 1 ripe banana 

  • 1 cup almond milk

  • 1 tablespoon agave syrup

  • 1 tablespoon almond butter

  • 1/2 teaspoon vanilla essence

  • Ice to taste

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Instructions:

a. In a blender, add the banana, almond milk, agave syrup, almond butter and vanilla essence.
b. Add ice to taste and blend until smooth and creamy.
c. Serve in a glass and enjoy this delicious agave and almond smoothie.

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Ingredients:

  • 3 tablespoons agave syrup

  • 2 tablespoons dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1/4 cup olive oil

  • Salt and pepper to taste

Dressing

Instructions:

a. In a small bowl, mix the agave syrup, dijon mustard and apple cider vinegar.
b. Then, slowly add the olive oil while whisking the mixture to emulsify the dressing.
c. Add salt and pepper to taste and mix well.
d. Use as a dressing for green salads, chicken salads, or as a dip for vegetables.

Ingredients:
1 cup oat flakes
2 ripe bananas
2 eggs
1 teaspoon baking powder
1/2 cup milk (you can use vegetable milk)
2 tablespoons agave syrup
Fresh fruit for garnish (strawberries, blueberries, banana slices)
Instructions:
a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.
b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.
c. Cook each pancake on both sides until golden brown.
d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

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Ingredients:

  • 4 salmon fillets

  • 2 tablespoons agave syrup

  • 2 tablespoons soy sauce

  • 2 tablespoons lemon juice

  • 2 cloves garlic, chopped

  • 1 teaspoon grated ginger

  • Black pepper to taste

  • Chopped chives for garnish

Salmon Glaze

Instructions:

a. In a small bowl, mix together the agave syrup, soy sauce, lime juice, minced garlic and grated ginger.
b. Place the salmon fillets in a bowl and pour the agave syrup mixture over them, making sure they are well coated. Marinate for 15-20 minutes.
c. Preheat the oven to 200°C (390°F).
d. Place the salmon fillets on a baking sheet and sprinkle a little black pepper on top.
e. Bake for 15-20 minutes or until the salmon is cooked and glazed.
f. Garnish with chopped chives and serve with a side of salad or rice.

Ingredients:
1 cup oat flakes
2 ripe bananas
2 eggs
1 teaspoon baking powder
1/2 cup milk (you can use vegetable milk)
2 tablespoons agave syrup
Fresh fruit for garnish (strawberries, blueberries, banana slices)
Instructions:
a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.
b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.
c. Cook each pancake on both sides until golden brown.
d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

Fruit Salad

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Ingredients:

  • Assorted fresh fruits 

  • 2 tablespoons agave syrup

  • 1 tablespoon of lime juice

  • Fresh mint leaves for garnish

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Instructions:

a. Wash, peel and cut the fruit into small pieces and place in a large bowl.
b. In another bowl, mix the agave syrup with the lime juice.
c. Pour the agave and lime mixture over the fruits and toss gently to coat the fruits with the dressing.
d. Garnish with fresh mint leaves before serving. This fruit salad is refreshing and full of natural sweetness.

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Ingredients:

  • 4 pieces of chicken

  • Juice of 2 oranges

  • 2 tablespoons agave syrup

  • 2 tablespoons soy sauce

  • 1 clove garlic, chopped

  • 1 teaspoon of grated ginger

  • Salt and pepper to taste

  • Chopped chives for garnish

Chicken Glaze

Instructions:

a. In a bowl, mix orange juice, agave syrup, soy sauce, minced garlic and grated ginger to make the glaze.
b. Season the chicken with salt and pepper to taste and place on a baking sheet.
c. Pour half of the glaze over the chicken and reserve the other half.
d. Bake the chicken in a preheated oven at 180°C (350°F) for approximately 25-30 minutes or until cooked through.
e. During the last 10 minutes of cooking, brush the chicken with the remaining glaze.
f. Garnish with chopped chives before serving.

Ingredients:
1 cup oat flakes
2 ripe bananas
2 eggs
1 teaspoon baking powder
1/2 cup milk (you can use vegetable milk)
2 tablespoons agave syrup
Fresh fruit for garnish (strawberries, blueberries, banana slices)
Instructions:
a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.
b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.
c. Cook each pancake on both sides until golden brown.
d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

Coconut-Mango Smoothie

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Ingredients:

  • 1 ripe mango, peeled and pitted

  • 1 cup coconut milk

  • 1 tablespoon agave syrup

  • 1/2 teaspoon vanilla essence

  • Ice to taste

  • Shredded coconut for garnish (optional)

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Instructions:

a. In a blender, blend mango, coconut milk, agave syrup, vanilla essence and ice until smooth.
b. If desired, sprinkle shredded coconut over the smoothie before serving for extra flavor.

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Ingredients:

  • Fresh and soft dates

  • Cream cheese

  • Chopped walnuts

  • Agave syrup

Stuffed Dates

Instructions:

a. Open the dates in half and remove the seeds.
b. Stuff each date with cream cheese.
c. Sprinkle chopped walnuts on top of the cream cheese.
d. Drizzle a little agave syrup over the stuffed dates.

Ingredients:
1 cup oat flakes
2 ripe bananas
2 eggs
1 teaspoon baking powder
1/2 cup milk (you can use vegetable milk)
2 tablespoons agave syrup
Fresh fruit for garnish (strawberries, blueberries, banana slices)
Instructions:
a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.
b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.
c. Cook each pancake on both sides until golden brown.
d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

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Ingredients:

  • 2 cups of water

  • 2 tablespoons of agave syrup

  • Juice of 2 lemons

  • 1 tablespoon of grated fresh ginger

  • Ice to taste

  • Lemon slices and mint leaves for garnish

Lemon-Ginger Juice

Instructions:

a. In a pitcher, mix the water, agave syrup, lime juice and grated ginger.
b. Stir well until the agave syrup is completely dissolved.
c. Add ice to the glasses and pour the soda over the ice.
d. Garnish with lime slices and mint leaves before serving.

Ingredients:
1 cup oat flakes
2 ripe bananas
2 eggs
1 teaspoon baking powder
1/2 cup milk (you can use vegetable milk)
2 tablespoons agave syrup
Fresh fruit for garnish (strawberries, blueberries, banana slices)
Instructions:
a. In a food processor, blend the oats, bananas, eggs, baking powder, milk and agave syrup until smooth.
b. Heat a nonstick skillet over medium heat and pour in some of the batter to form the pancakes.
c. Cook each pancake on both sides until golden brown.
d. Serve the pancakes with fresh fruit and an additional drizzle of agave syrup.

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Acai Bowl

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Ingredients:

  • 2 packets of frozen acai puree

  • 1 ripe banana

  • 1/2 cup almond milk (or any other vegetable milk of your choice)

  • 1 tablespoon agave syrup

  • 1/2 cup granola

  • 1/4 cup fresh blueberries

  • 1/4 cup fresh strawberries

  • 1 tablespoon chia seeds

  • 1 tablespoon chopped walnuts (optional)

  • Shredded coconut for garnish (optional)

 

Instructions:

a. In a blender, blend the acai puree with the banana, almond milk and agave syrup until smooth and thick.

b. Pour the acai bowl into a large bowl.

c. Add the granola on top of the acai mixture in the bowl.

d. Garnish the acai bowl with the blueberries, strawberries, chia seeds and chopped nuts.

e. If desired, sprinkle a little shredded coconut on top for an extra touch of flavor.

The gold of the mexican agave
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