Palm syrup

Most guarapo and miel de palma production occurs in the municipality of Vallehermoso on La Gomera.

The sap, known as guarapo or garapa, is collected from a bowl-shaped depression cut into the crown of the tree.

[3] Early the next morning, he returns and collects the filled buckets, containing ten or more litres from each tree.

Processing involves boiling the sap for several hours until it is reduced by about 90% to a dark brown syrup that is rich and sweet.

On La Gomera, the palm honey obtained from the sap is mixed with parra (similar to grappa) to produce Gomerón.