Sap has 2% sugar, concentrate has 20% sugar, so what we're doing in the reverse-osmosis process is we're pulling water out of the sap and concentrating the maple syrup into another solution.

Concentrate will be good in your refrigerator for up to two weeks. Bring lavender syrup and milk to just barely a simmer, remove from heat and froth if desired. Add 1 TB water to serving bowl and ...