Magnolia syrup: Delicate floral essence

Herbal syrups are delightful preparations made using herbs, water, and a sweetener. To create a basic herbal syrup, you'll need:

• 1 part water

• 1 part sweetener (sugar, agave, maple syrup, or honey)

• Dry or fresh herbs

Instructions:

1. In a small saucepan, gently bring the water and sugar/sweetener to a boil, stirring constantly until the sugar dissolves.

2. Reduce the heat, add the herbs, and let them simmer for a few minutes until slightly thickened.

3. Cool the mixture, strain the herbs, and store the syrup in a sealable bottle.

For a more subtle flavour, use fewer herbs. For a more intense flavour, use more herbs. When preparing herbal syrups, avoid using plant stems, as they can add an unpleasant bitterness. Stick to using only the leaves and flowers of the edible plant.

Each sweetener will affect the colour and flavour of the syrup:

• White sugar keeps the syrup's natural colour.

• Brown sugar gives the syrup a dark brown hue and adds a caramel flavour.

• Maple syrup or honey imparts a deeper and richer taste.

To increase the shelf life of your syrup, add a splash of brandy, apple cider vinegar, herb-infused vinegar, or an alcohol-based tincture. Lemon juice is also a good preservative, as it is high in vitamin C.

How to use herbal syrups:

• They work well as cordials; mix some syrup with sparkling water for a refreshing drink year-round.

• Use herbal syrup in cocktails or mocktails to add deeper flavour and herbal medicinal values. Replace the sugar, maple syrup, or honey in your recipe with herbal syrup. It mixes more easily into a cocktail than granulated sugar because it's already in liquid form.

• Incorporate the herbal syrup in desserts, marinades, dressings, and other culinary creations.

With magnolias in full bloom, it's the perfect time to preserve their gingery-floral taste in a syrup and enjoy it over the next few months.

Directions for Magnolia syrup:

1. Combine 2 cups of water and 2 cups of sugar in a pan over medium heat and bring to a simmer. Stir until the sugar dissolves and reduce the heat to low.

2. Add 4 cups of washed magnolia petals and stir gently. Simmer for 20 minutes.

3. Set aside and let cool completely before straining the petals.

4. Pour the syrup into a clean, sterilized bottle and keep it in the fridge. For a longer shelf life, you can add a splash of lemon juice.

Some of the best edible species of Magnolia are Magnolia x soulangeana and Magnolia grandiflora. However, any variety has its unique qualities when turned into syrup. In our garden, we have Magnolia x loebneri, so I used its petals, and the syrup turned out wonderfully flowery and delicious. I used white sugar, which resulted in a light-coloured syrup. I served it as a cordial with lightly sparkling water, and it was no surprise that the kids asked for more!

Cheers