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Experimenting today by trying out making some linden blossom & quince bud birch sap syrup today. No idea if it’ll be nice, or if you’ll even be able to detect the added flavours, but birch syrup is quite like maple, linden has a sweet delicious aroma of its own, and quince blossom should add an almondy note, so that sounds nice to me… who knows if it’ll work! Might need loads more of the extras to stand up to the syrup. I might keep it a light one for this (not reduce so far). We’ll see 😉
It seems my tapping tubes weren’t wedged tightly enough in the holes so didn’t get quite the quantity of sap I was hoping for this morning for my first collection of tree season from the 3 trees I tapped locally yday, but a small batch (4 pints) is ideal for experimenting with new ideas, because if it turns out to be mingin’ I won’t have wasted loads of time and gas on it haha!
Also going to try a small batch of hogweed & alexanders seed birch syrup tomorrow as I just love that combo of spice, aroma and bitter orange these two provide, as well as a larger batch of a ‘plain’ one.
To get a decent syrup consistency from birch you’ll typically have to reduce the raw sap 100:1 so this small 2-litre batch will only give a little taster (20ml or so) but still a wonderful seasonal treat 🙂
#foraging #wildfood #birchtapping #birchsyrup #spring #noaddedsugar #experimenting!
