Maple Isn't Just for Spring!

Summer is the perfect time to rediscover maple syrup through fresh, delicious, and easy-to-make recipes. This year, we decided to put a Québec twist on a popular social media trend by adding our favourite ingredient: authentic Québec maple syrup.

The result? Three delicious recipes that make the most of every bite… with nothing going to waste!

1. Melon Ice Cream with Maple Syrup

The latest trend is turning a frozen half melon into homemade ice cream.

We tried it with both watermelon and honeydew melon, and the verdict was unanimous: adding maple syrup makes all the difference!

Ingredients

• 1 watermelon or honeydew melon
• 1 to 2 cups (250–500 ml) 35% whipping cream
• 2 to 3 tbsp (30–45 ml) 100% Pure Amber Maple Syrup, Rich Taste

Directions

1. The day before, cut the melon in half.
2. Remove the seeds and scoop out a small bowl in the centre.
3. Freeze both melon halves overnight.
4. When ready to serve, pour the whipping cream and maple syrup directly into the frozen melon.
5. Using a spoon or fork, gently scrape the frozen melon flesh. The cream freezes instantly and combines with the fruit to create a smooth, ice cream-like texture.

Our tip: Choose Amber Maple Syrup – Rich Taste. Its perfect balance of sweetness and maple flavour pairs beautifully with fresh fruit.

2. Even Better... with Maple Taffy!

Once your melon ice cream is ready, drizzle it generously with warm maple taffy.

The contrast between the cold ice cream and the warm taffy creates a dessert that instantly brings back memories of a traditional Québec sugar shack... even in the middle of summer!

How to Make Your Own Maple Taffy

You'll need:

• 100% Pure Amber Maple Syrup, Rich Taste
• A candy thermometer

Noémie's Tips

Making great maple taffy is all about temperature—not cooking time.

1. First, bring a small amount of water to a boil to determine its boiling point (which varies depending on altitude and weather conditions).
2. Heat your maple syrup to approximately 26°F (14°C) above the boiling point of water.
3. Cooking time will vary depending on the amount of syrup and the size of your saucepan.
4. Pour the hot maple taffy immediately over your melon ice cream.

A little reminder: Maple taffy should always be stored in the freezer. If you don't use the whole container, simply return it to the freezer until next time.

Want to save yourself a step?

Our ready-to-enjoy maple taffy is available in our online shop!

3. Nothing Goes to Waste: Two More Recipes with the Remaining Melon

After making the melon ice cream, you'll still have plenty of melon left.

Here are two delicious ways to use every last bite.

Ice Cream with Maple Sugar Crystals

If some of your maple taffy crystallizes while cooking, don't throw it away!

Those maple sugar crystals are perfect for topping:

• Ice cream
• Yogurt
• Fresh fruit
• Even your morning coffee

Sprinkle them over a scoop of vanilla ice cream drizzled with warm maple taffy for an even more decadent dessert.

Melon Maple Smoothie

Ingredients

• Remaining melon flesh
• 2 to 3 tbsp (30–45 ml) 100% Pure Amber Maple Syrup, Rich Taste
• ½ cup (125 ml) 35% whipping cream (or to taste)
• Ice cubes (optional)

For garnish:

• Maple sugar for rimming the glass

Directions

1. Place the remaining melon in a blender.
2. Add the maple syrup and cream.
3. Blend until smooth.
4. For an extra refreshing drink, add a few ice cubes.
5. Rim your glass with maple syrup, then dip it into maple sugar before serving.

Maple... All Year Long

At Le Bistreau d'Érable, we believe maple syrup deserves a place on your table far beyond sugar season.

Whether in desserts, beverages, marinades, or everyday recipes, it adds a unique depth of flavour while showcasing one of Québec's most iconic ingredients.

If you try one of these recipes, we'd love to see it! Share your creations with us on Facebook or Instagram.