We are all familiar with maple syrup. And most of us know that maple trees don’t exude syrup, but sap, which is thin, clear, and only faintly sweet. The liquid must be reduced to become syrup, and in fact it can be further reduced to become pure crystalline maple sugar. So while we are all acquainted with a certain concentration of maple syrup – the one on grocery store shelves and brunch tables – there is actually a broad spectrum of products that can be made with maple.
Let’s look at the two extremes of the maple continuum.
Chilled Maple Sap
An amazing but subtle tasting experience, one that I appreciate more in lean years when the sap run … Continue reading.