Michigan produces over 100,000 gallons of maple syrup per year. And while we love it on our pancakes and french toast, this sweet, sugary nectar has many other uses.
Parsons farm in Charlevoix, Michigan has one of the best selections of pure maple syrup, as well as a host of unique maple products. One of our favorites is their Madagascar Vanilla Maple Syrup infusion. It is great on your flap jacks or in your morning coffee.
Our most recent (and now favorite!) use is in this festive punch recipe — perfect for fall get-togethers, tailgates, or just relaxing and watching the leaves change colors.
Makes 20 servings
- 6 lemons
- 4 navel oranges
- 2 six-ounce frozen lemonade, concentrate
- 1 six-ounce frozen orange juice, concentrate
- 2 liters lemon-lime soda
- 1 liter Southern Comfort
- 2 ounces Harwood Gold Vanilla Maple Syrup
1. Slice lemons and oranges into thin rounds. Arrange slices in a single layer on baking sheets lined with plastic wrap. Place in the freezer for 2 to 2 1/2 hours, until fruit slices are frozen. This will keep the punch cold without needing to use ice.
2. Just before serving, open the cans of frozen lemonade and orange juice, and place the frozen concentrates, whole, in a large punch bowl. Add the soda, Southern Comfort, Maple Syrup, and several handfuls of ice. Remove frozen fruit slices from freezer, and arrange over the top of punch. Serve immediately.