It's magnolia season and Treworgey boasts some spectacular trees. There's one outside Geoff's Barn, which scatters pink petals all over the parking area, and makes the view from the dining room window a pink and white haze. Another tree is planted below the pool area and the white flowers are visible from various spots around the playground, lane and pool area.
The kids and I (Holly) collected a bucketful of petals and made two surprisingly delicous treats with them. Magnolia syrup, which is great with sparkling water (added gin optional!) and pickled magnolia blossom. The flavour is gingery and subtly floral.
Here are the recipes we used. Feel free to pick a handful of petals from the Treworgey magnolias and try this if you're staying with us in the next week or so.
Magnolia Syrup
Ingredients:
- 250ml cold water
- 250g white caster sugar
- 100g fresh edible magnolia flowers
Method:
- Put sugar into a pan along with the water, and bring to a simmer. Immediately remove.
- Allow cooling to a temp that you can put your finger in without getting burned. Then add the flowers
- Steep for a few hours, then strain in a sieve or muslin and pour into sterilised bottles.
Pickled magnolia blossom
Ingredients:
- 100g magnolia petals
- 350ml rice wine vinegar
- 50g caster sugar
Method:
1. Wash blossom and shake dry
2. Put blossom into a sterilised jar
3. Heat vinegar and sugar with a pinch of salt. Dissolve sugar. Allow to cool slightly.
4. Pour pickling liquid into jar onto the petals. Put on lid and keep in fridge for up to two weeks.
