Birch Syrup

O.K. , everyone has heard of and/or tasted maple syrup. This tree produces sap that can be reduced 40:1 and taste sweet and wild. Birch sap has much less sugar content and must be reduced 120:1. It cannot be reduced by boiling, as it will be burnt. It is reduced by a much more tedious process of reverse osmosis. The result is a sweet syrup with a taste like no other. It can be used in small amounts to drastically improve a sauce. I'm sure it will never rival the sales of all the high fructose products we see everyday. I'm sure that the producers have no interest in even trying.

For a few drops of magic in your sauce, try this product.