This sweet treat brightens up the endless Montreal winter. If you strain your syrup, it will dissolve more easily into the snow. If you leave the whole pieces of tender maple-infused strawberries, however, it’s delicious stirred into snow and eaten like a slushy. Leftover syrup is also amazing mixed with coconut milk and frozen in popsicle molds.
- 6 cups frozen straberries
- ⅔ cup pure maple syrup
- Snow or finely crushed ice
Place the frozen strawberries in a saucepan, cover, and place onto medium heat. If you cook your strawberries over high heat, they may develop an odd taste. Bring to a simmer, then uncover and cook for 10 minutes. Add the maple syrup and cook another 10 minutes, before removing from the heat and cooling completely. Then pour over your cup of snow/crushed ice.