Post #759313 by PalmtreePat on Thu, Feb 18, 2016 4:51 PM

On 2016-02-17 08:31, tikiskip wrote:
Sounds good Pat.
How about Agave nectar, have always thought that was a cross between a brown
sugar flavor and regular cane sugar.
It would have less of that brown sugar flavor though.

Or even coconut sugar that stuff is cool too.

I think the agave would be tasty, but to keep the final product "syrupy" in consistency I would reduce the pomegranite-hibiscus infusion a little more than usual, since the agave already has some liquid in it.