|Quebec maple producers, who have sweetened our pancakes and cookies for generations, are now branching into the health food industry with a new product this spring: Maple water. (maplewaternapsi.ca/QMI Agency) |
Quebec maple producers, who have sweetened our pancakes and waffles, for generations, are now branching into the health food industry with a new product this spring: Maple water.
Essentially treated maple sap, the Federation of Maple Syrup Producers is promoting maple water as a historical “tonic” consumed by early First Nations people and fur traders, and an “ideal thirst-quencher in the summer or for rehydrating after physical exercise.”
The maple water, seven years in the making, is said to have a “distinctive flavour” and is slightly sweet with a sugar content in the range of 1.7% to 3%.
The sap is harvested with the spring maple harvest, then sterilized using a method that “preserves all its original characteristics for 18 months at room temperature,” meaning the water can be easily stored and sold through the off-season.
To that end, the maple producers hope the water can be used in recipes, as well.
“In the kitchen, it’s a wonderful ingredient that can add something extra to savoury, sweet, or sweet and sour dishes,” Beland said.
A 250-ml serving contains about 25 calories.
The group is preparing to launch three versions of the maple water: Oviva, Seva and Maple 3.
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