Magnolia Syrup
An interesting floral syrup with strong ginger tones. A great way to capture the essence of these fleeting spring flowers.
Servings: 1 250 ml bottle
Calories: 584kcal
Ingredients
- 25 g magnolia flowers (petals alone weigh 20g) - unsprayed
- 150 g granulated sugar or caster sugar
- 150 ml water
Instructions
- Strip the petals from the ovaries at the base.25 g magnolia flowers
- Place sugar and water in a pan and place over a low heat until the sugar is fully dissolved.150 g granulated sugar, 150 ml water
- 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.
Notes
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.
Please note: calories and other nutritional information are per bottle. They’re approximate and will depend on exact ingredients used.
Nutrition
Calories: 584kcal | Carbohydrates: 151g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 43mg | Sugar: 150g | Vitamin A: 487IU | Vitamin C: 7mg