Dark maple syrup, harvested late March to early April. Sirop’s version runs deep – coffee, cacao, a little hazelnut. Brushed on roasted aubergine, or lending a subtle, earthy sweetness to granola.
Sirop was founded on a straightforward idea: bring properly good Canadian maple syrup to the UK, with full transparency about where it comes from and who made it. The kind of ingredient you buy once and don’t go back from.
Shade may vary between amber and dark depending on availability.
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