Exclusively from the island of La Gomera, this palm syrup is obtained by slowly boiling the sap of the Canarian palm, called guarapo. Once the guarapo has been extracted, the palm cannot be used for the next 3-4 years, for this reason, it is only available seasonally and in limited quantities.
Slightly thick and with a deep caramel colour it has a rich flavour with tones to coffee and soy sauce. Serve with cheese, over pancakes, ice cream, wafers or to use in baking and cooking, especially Asian food.
|Nutrition -||Per 100g|
|Energy||1346kj / 321kcal|
|of which saturates||0g|
|of which sugars||18.8g|
|* Typical values per 100g|
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