Pumpkin Spice Syrup with Agave

If you put it in a sterilized glass and keep it in the fridge, your syrup can keep up to 2 weeks.
Pumpkin Spice Syrup with Agave Pumpkin Spice Syrup with Agave

If you put it in a sterilized glass and keep it in the fridge, your syrup can keep up to 2 weeks.
By Rikke Oestergaard

Pumpkin Spice Syrup with Agave

As I avoid processed sugar as much as I can, I use agave for this recipe. You can no problem replace it with a normal sugar syrup, though I think it’s a win-win situation with agave.

Buy the new Honest Cooking Magazine cookbook today!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Spice Syrup with Agave

Pumpkin Spice Syrup with Agave


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rikke Oestergaard
  • Total Time: 20 mins
  • Yield: 1 jar 1x

Description

If you put it in a sterilized glass and keep it in the fridge, your syrup can keep up to 2 weeks.


Ingredients

Scale
  • 120 grams of pumpkin flesh
  • 300 grams of agave syrup
  • 3 teaspoons of cinnamon
  • 1 teaspoon of all spice
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of ground ginger

Instructions

  1. Cut your pumpkin into even size pieces and steam. If you have a steamer, use that. I don’t, so I put the pumpkin in a metal sieve and steam it in a normal pot with the lid on and a little bit of water in the bottom. Make sure the pumpkin isn’t touching the water, as it will start loosing it flavour into the water.
  2. When the pumpkin is soft, blend it with a hand-blender or in a food-processor until completely smooth.
  3. In a clean, dry pot add the 300 grams of agave syrup and all the spices. Cook on very low heat for about 3 minutes. Add in the pureed pumpkin and cook for another 2-3 minutes. Don’t let it boil, it just needs to heat through and take on all the flavours.
  4. Sterilize a jar by scolding it with boiling water.
  5. Pour the syrup through a fine mesh sieve into the sterilized jar. This will get rid of any impurities or pieces of pumpkin. Seal immediately and leave in the fridge to cool.
  6. Add 1-2 tablespoons of syrup to your latte, or whatever amount you think it needs to satisfy your sugar craving!
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Side
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


BUY HONEST COOKING'S NEW COOKBOOK TODAY

NØRTH Cover

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.

Digital Version

$9.99

Works on all devices and screens

Buy Now

Print Edition

$39

Premium paperback, 185 pages

Buy on Amazon

Previous Post
Strawberry Trifle

Strawberry Trifle

Next Post
Mussels in White Wine Garlic Sauce

Mussels in White Wine Garlic Sauce