Magnolia syrup is made from the beautiful, but quickly discarded petals of the magnolia flower and tastes like a ginger infused simple syrup. With only three ingredients it is super easy and quick to make. And requires surprisingly few petals to make a small batch.

So if you are like me and have access to a magnolia tree and its blossoms, you can make this sweet and spicy syrup in less than an hour. Once I tried the smaller batch and found we liked it. I followed up with a larger batch to gift the syrup as a unique flavour only available a few weeks a year.

Magnolia flowers taste surprisingly different than they look (and yes they are fully edible, even raw)! They are very similar to a spicy, lightly earthy, ginger in taste and smell. But not overly floral like you might expect.

I find weighing this recipe is the most accurate and easiest way to gauge the petals. But it’s easy to remember it is approximately 4 cups of everything (all three ingredients) if you do not have a scale.

Or if measuring in cups is your preference, it really could not be more simple:

4 Cups Lightly Packed Loose Magnolia Petals
4 Cups Granulated Sugar
Lastly, 4 Cups Water

Enjoy your beautifully hued lightly spiced syrup! It is great for things like cocktails, lemonades and iced tea. Anywhere you would use a simple syrup or ginger-ale like flavours. Add a couple teaspoons to sparkling water for a ginger-ale like drink. It makes for a slightly spiced earthy latte when added as sweetener. The sky is the limit. Of course it could be used for pancakes, waffles and the like as well.

Magnolia Syrup

120 grams Clean and Firm Magnolia Petals – removed from the centre stamen – (about 4 cups lightly packed petals)
900 grams granulated white sugar (about 4 cups)
900ml Water (4 Cups)

Directions

Makes 6 Cups of Syrup
Combine the water and sugar in a large pot with a heavy bottom and bring to a boil.
Add the flower petals and turn the heat down to a low simmer.
Simmer for 20 minutes.
Turn off heat and steep for 5 minutes.
Strain into a large measuring cup.
Pour carefully into sterilized canning jars.
Wipe the rims and put on canning lids.
Process in a boiling water canning bath for 10 minutes.
Remove and allow to set undisturbed on the counter for 24 hours.
Once opened, or any that do not properly seal, should be stored in the fridge.

Learn how to also make Peach Syrup using only the pits and skins