Magnolia Champagne (Non-Alcoholic)
A beautifully floral, gently sparkling seasonal non-alcoholic champagne made using magnolia syrup and wild fermentation. This refined botanical drink captures the essence of spring in a bottle—with no alcohol and only naturally occurring fizz. It's a celebration of seasonal abundance using ingredients locally available in March in the UK and Ireland. While not technically a traditional champagne, as it’s not made from grapes or through the classic fermentation process, it makes for a delicious non-alcoholic alternative, full of seasonal flavors
Takes 6 days 30 minutes
Serves 8
Ingredients
For the magnolia syrup:
- 15 g 1 cup magnolia petals, loosely packed
- 90 ml 6 tbsp maple syrup
- 180 ml ¾ cup water
For the fermentation:
- Magnolia syrup approx. 200ml
- 450 g 3 organic apples, grated
- 1 organic orange zest and flesh (roughly chopped or mashed, peel removed)
- 50 g 3 tbsp fresh organic ginger root, grated
- 1.5 litres 6 cups water
Instructions
Prepare the magnolia syrup
- In a small saucepan, combine the magnolia petals, maple syrup, and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, allowing the mixture to reduce slightly. Strain and set aside to cool. You should have around 200ml of syrup.
Prepare the fruit and ginger
- Finely slice the apples and orange, leaving the skins on (as long as they’re clean and organic). Roughly chop the ginger—no need to peel if organic.
Mix the fermentation base
- In a clean 2.5–4 litre glass jar, combine the magnolia syrup with the 1.5 litres of water, then add the sliced apples, orange, and ginger. Stir well to integrate all ingredients.
Begin fermentation
- Cover the jar with a breathable cloth or fermentation lid. Let it sit at room temperature (18–22°C) for 2–4 days. It should gradually develop a gentle fizz, floral notes, and a lightly tangy, aromatic flavour.
Strain and bottle
- Sieve out the apple, orange, and ginger, then pour the liquid into swing-top glass bottles or plastic bottles, leaving about 2cm of headspace. Seal tightly.
Build carbonation
- Leave the sealed bottles at room temperature for 1–2 more days to build natural champagne-like effervescence. Then move them to the fridge to slow fermentation and preserve freshness. Make sure to “burp” each bottle daily to avoid excess carbonation and prevent overflow when opening.
Serve and enjoy!
- Chill well. Open bottles with care—they may be lively! Pour into champagne flutes or coupe glasses and enjoy your wild-crafted, non-alcoholic magnolia champagne.
