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Out With the Maple, In With the Birch

By • May 24, 2012 • 0 Comments

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Soon, you may have something new to top your pancakes with. NPR takes a look at birch syrup, made from a clear-running sap not unlike its more common maple counterpart, that has been used in Latvian kitchens since the 17th century.

Traditionally, it’s used for a refreshing drink additive, and is praised for its healthy benefits, like detoxification, and having only 1 to 2% sugar content (as opposed to maple’s 8%). Why hasn’t it made an appearance in diners, served alongside breakfast yet? Makers of the syrup say it’s because it takes so much sap to produce. For one gallon of birch syrup, you’d need 100 gallons of sap. (Compare this to maple’s ratio of 40 gallons of sap for one of the syrup.)

That isn’t to say the complex, sweet taste reminiscent of balsam wouldn’t complement your morning meal, or your dessert, for that matter: according to the article, it goes particularly well with vanilla ice cream, and rhubarb tarts. Here’s to hoping it gets here soon.


Move Over, Maple Syrup, Birch Syrup May Challenge Your Sweet Rule
from NPR

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