I've made hickory syrup by boiling nutshell fragments & husks from
shagbark, shellbark, and mockernut hickories, straining the 'liquor',
adding sugar and cooking down to desired thickness. Others have done
the same thing by boiling strips of the exfoliating bark of shagbark
hickory trees.
Seems like I saw an article in one of the recent Proceedings of the
annual meeting of the NNGA, where someone detailed a taste test
comparison between maple syrup made from sugar maple and syrup made
from boxelder, black walnut, and, (maybe) butternut.
I may not recall this correctly, but I think the black walnut syrup
was the winner, with boxelder at #2, and sugar maple in third place.
Lucky
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