Artisan Syrup is just one of the kinds of food based on artisan methods that have been highlighted in the slow-food movement. Technically speaking, “artisan” is a term used in food production that is characterized by non-industrialized methods and is usually passed down from generations.
Artisan food can be composed of any food produced in small batches such as loaves of bread, sausages, bottles of vinegar, olive oil, fruit preserves, and baked goods. People who specialize in delicate, small batch production and edible crafts making are referred to as Food Artisans.
Artisan Syrup Trivia
- Most of the artisan syrups sold in supermarkets are commercially made syrups with artisan labeling and packaging to make them more appealing to health-conscious customers.
- Artisan quality Maple Syrups are usually aged in bourbon barrels to develop a more earthy scent and a deeper flavor.
- You can choose any kind of fruit, vegetable, or even chocolates to make artisan syrups. The challenge is preserving its life span and finding the right balance to achieve a pleasing aroma and a satisfied palate.
Artisan Syrup Buying Guide
Syrups are usually produced in large quantities and can be purchased at any convenience or grocery store. However, there are also products marketed as “artisan syrups” along with the commercially branded varieties.
It’s best to buy artisan syrups from small producers in Texas. Small scale producers have more liberty in selecting the raw ingredients and the ratio of the mixture, manual labor for the bottling, labeling, and shipping ensure that you will receive the best products from the freshly made batch.
Artisan Syrup Production & Farming in Texas
Artisan Syrup production is very much alive in Texas. Sugarcane syrup, Molasses and Sorghum syrup, Maple Syrup, and even High Fructose Corn Syrup are manufactured in Texas.
The Lone Star State is the fourth largest sugarcane producer in the U.S. Sugarcane originated from Southeast Asia. The Polynesians brought sugarcane to Hawaii and European colonists introduced sugarcane to America. Texan producers take pride in growing pesticide-free sugarcane. Less than 1% of sugarcane in Texas are treated with pesticides.
Maple trees thrive in cooler temperatures and can tolerate sub-zero temperatures. They need a lot of water to survive and warmer temperatures can affect their color and sugar production. Red Maple trees flourish in the wet and damp soils of Texas, thriving even during spring and winter. However, Red Maples could not endure the hotter and drier regions of West and Central Texas.
Much effort has been exerted to continue producing Molasses and Sorghum Syrup in an old-fashioned way, to the extent that there are even sorghum festivals around small communities in Eastern and Central Texas.
Preservatives and Chemicals
Artisan syrups are made using traditional, old-fashioned techniques. Therefore, it should not contain any harmful chemicals, preservatives, or even food coloring. Benzoic acid is a common preservative for jellies, jams, fruit cocktails, and other preserves. Sorbic acid is a tasteless and odorless preservative that acts as an antimicrobial component. Meanwhile, Potassium Sorbate is a water-soluble food preservative and chemical additive used to prevent mold, yeast, and other microbial growth.
Artisan syrups can be stored in sterilized canned jars in the refrigerator. Plain, simple syrups can last for up to four weeks. However, flavored syrups must be consumed within two weeks. It’s best to make a small batch to maximize the flavors and freshness.
Enjoying Artisan Syrups
You can use syrups for different purposes. Maple syrups can be drizzled in warm, buttered pancakes for a classic American breakfast. You can also add a little maple syrup while frying some bacon to give it a sweet and caramelized flavor.
Fruit syrups can be added to salad dressings for additional flavor. It can also be used to sweeten whipped cream, sour cream, yogurt, oatmeal, or porridge. Other syrups can be added to your grazing platter along with cheese, fruits, and some crackers.
Syrups can be mixed into coffee, cocktails, ice-creams, and milkshake for the perfect dessert!
Simple syrups can be stored in sterilized bottles in the refrigerator. The artisan syrups’ shelf-life depends on the cooking method and water-sugar ratio. Hot processed syrups can last for 1-month, simple syrups would be fine for 6 months, and cold-processed syrups can last for at most 3 months.
Master making Simple Syrup and then you can add classic and unconventional flavors to bring out the molecular gastronomy in you. Try making this syrup for your pancakes.
1/2 cup demerara sugar or brown
1/4 cup molasses
6 Tablespoons water
1/2 teaspoon cinnamon
1 Tablespoon salted butter
- In a small pot, whisk together sugar, molasses, water, and cinnamon over medium heat.
- Bring to a slow boil and continue stirring until ingredients are fully incorporated.
- Remove from heat and whisk in butter. Cool slightly. Transfer to a jug for serving or a glass jar for storing.