I personally would get enough cooked syrup and use the sap in its harvested condition to get a starting gravity of 1.100 if you want a higher ABV. I did a black raspberry mead but only used enough honey to get to 1.050, used a beer yeast and got about 8% ABV which is what I was targeting. Its still bottle conditioning so I don't know how it tastes yet. Hopefully carbonation and ABV blend smooth.
If I were going to do it I would boil my syrup down and probably use 3 or 4 qt of it mixed with sap in natural condition and start at 1.050 and use a Safale US 05 beer yeast (Thats my go to yeast). Then carbonate it.
Just my thought. Make sure to use your yeast nutrient and energizer to get it fermenting quicker so it doesn't spoil.