Maricopa County Food System Coalition Forum

to support and grow a food system in Maricopa County that thrives

Maricopa County Food System Coalition Forum is a social network

Mesquite syrup

Made from the chaff. Tastes like an awesome caramel sauce!

  • Currently 0/5 stars.

Views: 631

Albums: Eat Me, Drink Me
Favorite of 1 person


You need to be a member of Maricopa County Food System Coalition Forum to add comments!

Join Maricopa County Food System Coalition Forum

Comment by Nathan Ralph on October 27, 2013 at 2:06pm

I am doing this right now!!

Comment by grrlscout on November 8, 2011 at 2:07pm

Hi Brent! Sorry to say, I have never tried to grind them myself. I take them to the milling event here in town, and have them do it.

I have heard that some folks have had some success using a coffee grinder. I have also heard of people breaking their coffee grinders in the process. YMMV.

Comment by john brent mullen on November 7, 2011 at 3:51pm

I will have to give this syrup process a try. What I really need is a better way to grind the pods. I presently use a blender which produces only a coarse flour. Can you suggest a cost effective grain mill for home use? 

thanks Brent

Comment by Erica (Dawnfire) on September 17, 2011 at 10:44pm

We started them in the crockpot, then boiled the liquid down. (removed the pods). We used I believe velvet mesquite although it might be honey or a hybrid of honey and velvet if that's possible. The pods sometimes get red streaks like the honey but most do not, and it otherwise looks like a velvet mesquite tree to me. They are very sweet pods.


We may try with the chaff after milling to compare the difference, and I may try toasting them. Thanks a lot!

Comment by grrlscout on September 16, 2011 at 8:10am

Yes, I think the flavor is much more akin to molasses, cocoa, or coffee, as it still has all its minerals and natural flavors in there. Unlike caramel, which is made from refined sugar, and thus, has a pure, sweet flavor.

A few things that might have altered your results:

  1. Using the whole pod. They majority of the sugars are in the pericarp, which is what becomes the chaff after milling. The seed part might contain more tannins.
  2. Did you boil it? Supposedly the tannins come out at higher temps. I never take mine higher than a strong simmer.
  3.  What variety of mesquite did you use? I have found that velvets and honeys yield the best results. The South American varieties can yield some "off" flavors.
  4. Toasting the mesquite first can help mellow out and sweeten the flavor. You can do this by spreading the chaff (or pods) out on a cookie sheet, and putting them in the oven on low heat, or in a solar oven. Pay attention and turn them often. They can burn in a heartbeat.

Good luck!


Comment by Erica (Dawnfire) on September 15, 2011 at 11:50pm
We just made some ourselves and the syrup is intense. It is slightly bitter and reminds my husband and I both of molasses more than caramel. I'm wondering if we did something wrong. We didn't use chaff but whole pods. It's not bad, just much more intense than we expected. I think we'd hoped to be able to use it more in direct eating and instead we've decided to use it only as a flavor enhancer in recipes because it is so strong.
Comment by Ericka on January 31, 2011 at 8:21am
You always do such a great job documenting your food experiments! Thank you for the link on mesquite, there are some good recipes to try.
Comment by grrlscout on January 15, 2011 at 8:05am

I started with 4oz of chaff + 8oz of water in a stock pot fitted with a strainer:

And let it simmer for a few hours. The I pulled out the strainer, and ran the remainder through a mesh strainer, and let it reduce to one pint. Then I went ahead and canned it, and stuck it in the fridge.

The next morning, it had thickened up a little more, but there was also about an inch of debris on the bottom. So I cracked it open.

This time I ran it through several layers of cheesecloth, and put it in a pot to reduce even more.

By the time it got to a thickness I liked, it was only a cup.

The good news is, now that I kind of have a grip on the process, I have 10 more ounces of chaff to mess with.

You can also do it in the crockpot. But mine was just too small. So I switched to the stockpot. There's a recipe for that method at the bottom of this page:

Comment by Ericka on January 14, 2011 at 4:25pm
Dang this looks good, tell us how you did it!

© 2017   Created by MarCo Food Coalition.   Powered by

Badges  |  Report an Issue  |  Terms of Service