Place sugar and water in a pan and place over a low heat until the sugar is fully dissolved.
Add the magnolia petals and leave uncovered to barely simmer for twenty minutes.
Strain the syrup through a sieve into a sterilised bottle. Seal and leave to cool.
This recipe can be scaled up according to how many magnolia petals you have and how much syrup you want to make. But try this small amount first, just in case you don't like it.Can keep in the fridge for up to a year.Freezes well.In the summer you can make rose syrup in a similar way.