Here in the south, our magnolias are still blooming! So, it’s a great time to make a tribute to these beautiful trees. Did you know magnolia flowers are edible??
The petals are super spicy and gingery. They can be eaten raw, but they also make a delicious, gingery cordial. I try to keep a couple of cordials on hand at all time to add to sparkling water or to mixed drinks that need a little something special. I particularly like my magnolia cordial with sparkling water, a squeeze of lemon, and a fresh basil leaf.
Many herbs and spices can be used to make cordials. Digestive herbs are often used in cordials that are drunk immediately before or after a large meal. Consider bitters like dandelion leaves/root, ginger root, or citrus peels. Flavorful herbs that calm the digestive system include peppermint, lemon balm, or lemon verbena. Medicinal herbs like elderflower are also popular and delicious.
The alcohol variety can also be added to sparkling water or 1-2 ounces can sipped on its own from a cordial glass. Although the recipe below uses vodka, brandy is the most commonly used alcohol for cordials. However, just about anything will do: gin, rum, whiskey, even wine. Make certain it is good quality, because the taste will shine through.
For a non-alcoholic cordial:
Combine 1 cup sugar and 1 cup water to make a simple syrup.
Boil until sugar has completely dissolved.
Add petals from 2 magnolia flowers (do not use stamen and carpals)
Simmer 20-30 min.
Remove flower petals, pour into jar with lid, store in refrigerator.
Alcohol Version:
Combine 1 cup sugar and 1 cup water to make a simple syrup.
Boil until sugar has completely dissolved.
In a jar with a lid, combine petals from 2 magnolia flowers, simple syrup and 1 cup quality vodka.
Let sit, shaking daily, until it tastes good. This could be a few days or a couple of weeks.
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