The way to avoid this is to mix the guar with some sugar to thin it out a bit. This stuff is so powerful that if you where to just add it in its pure form, it would gel to itself and just form annoying little balls that would forever live in your syrup. Like I said, you could continue simmering it and it would probably take 90 minutes to boil it all the way down, but you would be left with very little syrup.Īdding the guar gum to the liquid is actually a bit tricky. It won’t be even close to thick enough to make a syrup at this point though. I recommend cooking this on medium-low heat for about 30 minutes to cook off the booze and also dissolve the sugar completely. So just add the sugar and wine to a pot and bring it to a simmer. While you could just basically add the guar to the wine and have instant Red Wine Syrup, I still wanted to boil it for a bit just to melt some sugar in it and also boil off most of the alcohol. I found this bag in my normal everyday grocery store. You can find this stuff in most grocery stores these days. It’s crazy how little you have to use to get some serious thickening. It turns out that guar is some of the most powerful natural thickener around. It is named after a simple legume that has some pretty amazing powers. This stuff is not named after the sweet metal band. So I upped my ingredient list from one to three.Īt first, I felt dirty about this, but later on, as I was enjoying my awesome red wine syrup, I became comfortable with the scandal. The problem is that the wine has to reduce so much to make a syrup that if you just did one bottle, you would simmer it for hours and hours and be left with maybe 1/2 cup of syrup.Īnd come on… who wants to stir something for a day? Not this guy! From what I could tell, this is how they did it:ġ) Take a huge amount of red wine – like gallons.Ģ) Boil it for about a day, stirring it regularly. I remember asking the farm owner in Italy how they made the Mosto Cotto that we loved so much.
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