A while back now I was sent the three squeezy syrups that Meridian have begun to manufacture: date, agave, and maple. In this review I’ll be giving you my general impression, what I would use each syrup in, and I shall also be ordering the syrups from favourite to least favourite. I had an idea of which syrup would be my favourite (date), but surprisingly I was wrong! And whilst the agave is at the bottom of the list, that isn’t to say it’s awful; this is simply because I find I reach for the others more often…
This one comes at the top of my list mainly because of its versatility. It works well in bakes, cakes, porridge, on pancakes, in a chocolate-banana-PB- maple smoothie, in overnight oats- even in a BBQ Maple Marinade (which you can check out here: http://ecstaticallyem.blogspot.co.uk/2016/05/maple-bbq-marinade.html ). I have a feeling that when I head home, my brother may steal this to top his pancakes-and-bacon on a Sunday morning.
As expected from a maple syrup, this is very runny, and works well for pouring, or as a liquid sweetener. It’s aromatic and sweet, with that distinctive maple flavour= which I happen to really love. The consistency works well for bars and raw desserts. The bottle is half gone already.
It does actually taste like dates- and so you can add it to tagines for that sweet-and-savoury flavour. Again, raw desserts, but where you need a richer kind of sweetness, would be something this syrup would work well in.
I also used this in a banoffee overnight oats recipe (take a look right here: http://ecstaticallyem.blogspot.co.uk/2016/05/banoffee-overnight-oats.html ), because it gives a caramel-y taste. This means that if you’re making a banoffee pie for example, and need something to act as a binding agent in a healthier crust, this syrup would do the job.
Last on my list is the agave. This is the runniest of the syrups, and unlike the maple and date syrups I don’t feel it has a distinctive flavour- it’s just sweet. This means that if you need a syrup that is more of a background than a specific flavour, you need to opt for this one. I feel as if a lot of brands now make this syrup, and so unlike the date one it just doesn’t hold the novelty factor for me. Although the maple syrup is also made by a lot of brands, I prefer the taste of maple to straight-up sweet. This is my logic in ordering the syrups favourite through least favourite. That being said, if you’re into buying organic then you should definitely give this one a try, as it can hold its own against the other brands of agave I have used in the past.
Occasionally I add this to iced coffee- especially if I’m making it for someone who has more of a sweet tooth than me. Unlike honey, which is my other coffee sweetener of choice, this doesn’t leave a residue at the bottom of the glass- it stirs right in.
Due to having no specific taste- similar to sugar- this is useful in cakes and bakes where you just need the sweetness, and nothing else. If you are adding this to a cake though, be sure to increase the dry ingredeints to counter its runny consistency.
I know that several brands make syrups similar to these ones, and so if you have a favourite leave it in the comments below and I’ll try to check them out.