Origin: A fine white powder derived from the hardened sap of the acacia tree.
Application: Gum Arabic is flavourless and prolongs the shelf life of products. It is used most extensively in the production of soft drinks. It is also used in chocolates, frostings and icings to prevent melting and to provide a smooth texture. Gum (or Gomme) Syrup is a basic rich simple syrup thickened with gum arabic. Gum syrup adds a silky rich texture to cocktails.
Available in 55g jar.
Use Jeffrey Morgenthaler's recipe below:
12 oz. superfine sugar
6 oz. water, divided into 2-oz. and 4-oz. portions
2 oz. gum arabic/gum acacia
In a small plastic container, combine gum arabic and 2 oz water. Stir with a chopstick to combine, then cover. Let sit for 48 hours, or until the gum arabic has been completely dissolved by the water.
In a small saucepan, combine sugar and remaining 4 oz water. Heat gently until sugar begins to dissolve, then fold in the gum arabic mixture. Remove from heat immediately, let cool and bottle in a plastic squeeze bottle. Keep refrigerated for up to 1 month.