Peppermint Iced Tea with Blackberries and Magnolia Syrup

There is a beautiful time in May, after the last snowfall when all the lilacs begin to bloom. Their scent is intoxicating, it fills your lungs with a sense of calm and inexplicable joy. If you’ve ever been in a grove of lilacs you know exactly what I mean.

But before the lilacs come magnolias. A promise of spring, of growth and rebirth. Their petals the prettiest of pinks, whites, and light purples. They create a sense of ease, a comfort that spring is on its way. That the snow is melting and soon we can look forward to ruby red strawberries, and luscious greens.

I was telling my roommate that botanists and horticulturists are poets at heart. And walking through the park with tons of magnolias, lilacs, and other blooms I can see why. The words you search for come so easily among the leaves and the delicate petals. I spent most of my walk smiling uncontrollably- looking a little crazy to anyone who may have walked past me.

As quickly as they come, the lilacs and the magnolias die. Giving way to other forms of the beauty of late spring and early summer. But there is a way to capture that beauty, that smell and flavor to enjoy for the rest of the year.

Most people don’t realize that both lilacs and magnolias are edible and in fact delicious. Lilacs are more powerful, floral but still delicate. While Magnolias when cooked are sweeter, floral, and fruity. With a few blossoms you can save your magnolias in a magnolia syrup. Perfect to liven up any iced teas or cocktails throughout the season.

This magnolia syrup is perfect for a blackberry and mint iced tea. Refreshing and fruity, this iced tea is perfect after an afternoon of gardening or a caffeine-free brisk spring walk. The tea is also caffeine-free so it is perfect for the little ones in your life. The syrup comes together quickly and lasts several months in the fridge.

Feel free to substitute other blooms for the magnolias in this recipe. You can use dried roses or lavender. If using roses or lavender be sure to use only about ¼ cup max because they are stronger than fresh magnolias. You can also use fresh lilacs in this syrup, go ahead and be sure to use about half of the amount of magnolias as they have a stronger flavor.

Peppermint Ice Tea with Blackberries and Magnolia Syrup

Ali Lawrence | 5/24/20

• total time: 24 hours (mostly inactive)

Servings: 3 cups syrup 2 servings iced tea

Ingredients:

For the Magnolia Syrup

• 2 cups boiling water
• 2 cups sugar
• 5 to 6 magnolia blossoms (about 4 large handfuls) Or ¼ cup dried rose petals or lavender Or 2 handfuls of lilac blossoms

For the Iced Tea

• 2 Tbsp dried peppermint
• hot water
• Ice
• 6 to 8 blackberries
• approximately 1 1/2 tsp magnolia syrup

  Instructions:

  For the Magnolia Syrup
• Clean the magnolia petals from the stamen. Or pick the lilac blooms from their stems
• Chop the magnolia petals roughly and place in a large bowl with the two cups of sugar
• Pour the boiling water over the petals and the sugar and stir until the sugar has dissolved completely. Let they syrup sit until room temperature and place in a large jar or container for 24 hours to step. Strian before serving. The syrup will last for several months in the fridge.

For the Iced Tea

1. Place the dried peppermint in a teapot or french press, something easy to pour out of.
2. Pour over two cups of hot water and let the tea steep for about two minutes.
3. While the tea is steaping, place three to four blackberries in two large glasses and muddle or mush a bit. Add the syrup and continue to muddle.
4. Fill each glass up to the top with ice. Pour over steeped and strained tea over the ice and stir to mix. Add more ice or simple syrup to taste and enjoy!