Magnolia trees are not only stunning in early spring with their large, fragrant blossoms, but they also offer a surprising culinary delight; their petals are edible and have a unique, slightly gingery flavor. These vibrant blooms can be transformed into a fragrant simple syrup, perfect for cocktails or mocktails. We were inspired by wild food expert and Chef, Robin Kort, of Swallowtail Culinary Adventures, who’s creating magnolia bitters as part of her Wild Bar Cocktail series. This recipe is our twist on her wildcrafted creativity. Splash it into sparkling water, gin cocktails, or drizzle over a dessert!
Robin Kort will be presenting Coastal Foraging Adventure at Hollyhock this June 18 – 22, where you’ll learn to identify and taste the edible abundance of the West Coast!
Ingredients:
- 1 cup magnolia petals, freshly foraged and cleaned
- 1 cup water
- 1 cup sugar (or honey for a floral twist)
Instructions:
- Gently rinse magnolia petals and remove any tough bases.
- In a saucepan, combine water and sugar. Bring to a simmer until sugar dissolves.
- Add magnolia petals and simmer gently for 5-7 minutes until the syrup takes on a floral scent and blush color.
- Remove from heat, let steep for another 10 minutes, then strain and bottle.
- Store in the fridge for up to 2 weeks.
Enjoy! 🌸
