Frozentreehugger
Masterpiece
It’s only the end of winter here . Eastern Ontario Canada . But it’s syrup season . For those around the world that have never tried it . At the end of winter when the sap started to climb up the trees . Going back hundreds of years . Holes are drilled and spouts installed . In the Sugar Maple tree . Acer Saccharun. . Native to north east North America . The sap is collected in buckets . Them boiled to remove the water . 40 gallons of sap boils down to 1 gallon of syrup . For those that think why bother . They have never tried it . What is left is a dark thick syrup that has a very high sugar content . It is used in baking . Or just used pure on pancakes or waffles . Ice cream . Substitute for sugar anywhere . Has a unique sweet taste . That anybody like me that was raised with it had no equal . When I travel I will go without as compared to something I’ll be disappointed with . You can taste the forest . I realize it’s very difficult to get it in other parts of the world . But do not turn down the chance if you have never tried it . You will not be disappointed