Magnolia Flower Syrup

Did you know that those big, beautiful flowers on magnolia trees are edible? This Magnolia Flower Syrup captures their zesty ginger flavor so it can be used in desserts, cocktails, and mocktails.

I’m obsessed with using edible flowers in my desserts, and the magnolia flower is at the top of my list in terms of flavor. The taste of edible flowers can range from bland to perfumy to medicinal, but magnolia blossoms taste incredibly delicious! Their aroma reminds me of a cross between a rose and a lilac, but their taste is just like fresh ginger root.

Harvesting the flowers

The magnolia tree is one of the very first to bloom in the spring. I always love seeing their big showy flowers that often open before there’s even a single leaf on a branch. To me, it’s a sign of longer, sunnier days ahead. 

There are apparently over 200 types of magnolia trees, with flowers that range in color. The most common varieties have large white or pink flowers with distinct petals shaped similar to a tulip. The leaves of the tree are typically shiny, deep green, and oval shaped.

Once you’ve seen the flowers, they’re hard to miss. The bright magenta or creamy white blooms can be as large as your hand and give off a lovely scent that’s similar to lilacs.

The hardest part about harvesting these flowers is finding branches that hang low enough to grab from! As magnolia trees can be quite large, sometimes all the flowers are out of reach. However, all you need is a few flowers to make some seriously delicious ginger-flavored desserts.

Look for flowers that are young, freshly opened, and free of pests and disease. You should be able to easily snap the flowers off at the base with your fingers.

When you bring your flowers home, be sure to give them a rinse and pat them dry before using them in your recipes.

Making magnolia syrup

This syrup could not be easier to make! Because magnolia flowers are typically so large, you really only need two to three flowers to make a one-cup batch of magnolia syrup.

To make the syrup, add equal parts sugar and water to a saucepan. Bring to a boil, then add in equal parts cleaned magnolia petals. Adding a few hibiscus petals or a couple dried or frozen raspberries will give your syrup a more vibrant pink color without affecting the flavor. I love to amplify the color in this way, so that the final syrup reflects the rosy look of the beautiful magnolia petals.

Simmer the syrup with the petals for about five minutes, then turn the heat off, cover the pan, and let it infuse for at least fifteen minutes. Strain the magnolia syrup into a clean jar and discard the petals. That’s it, you’re done!

Use this lovely pink syrup when you want to add a unique floral and ginger flavor to drinks and desserts. It’s absolutely perfect in a Moscow Mule!

Variations

If you want to intensify the ginger flavor of this syrup, you could also add a lightly smashed nub of fresh ginger root to your syrup while it cooks and infuses. However, if this is your first time trying magnolia flowers, I recommend you make a batch without anything extra first so you can taste their flavor alone.

This recipe calls for a simple 1:1:1 ratio, using one cup each of sugar, water, and flower petals. You can easily half this recipe, or double or triple it!

Storing & using the syrup

Your magnolia syrup will keep for 3-4 weeks in a sealed container in the refrigerator. Use it in recipes that call for simple syrup or another liquid syrup, like honey. Because of its gingery notes, it pairs well with other tropical flavors, like coconut (try it in a Coconut Panna Cotta!), lime, and mango. It would also work well in desserts or drinks using other spices, including cinnamon and cloves.

What are you using your magnolia syrup for? Let me know in the comments!