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Mugolio is a ridiculously expensive fermented pine cone syrup.
And you can see the price here for a tiny bottle – Mugolio Syrup
Here’s what it looks like, a super cute little bottle.
If it’s not in your budget and you want to try, you can make it yourself –> young pine cones and sugar.
The Joy of Foraging for Pine Cones and Making Mugolio Syrup
Mugolio syrup is a delicious and unique syrup made from the buds of pine cones. It has a rich, piney flavor (read: it smells like Christmas) that is perfect for drizzling on pancakes, waffles, ice cream and whatever you can imagine. But what makes Mugolio syrup even more special is the experience of foraging for the pine cones yourself.
I am thankful to have an abundance of pine trees here on my street in Plano. Yup! In Plano. Sometimes when you least expect it there might be a pine tree or 2 in the city you live.
I love connecting and grounding with nature as it is a great way to connect with nature and learn about the plants and trees that surround me. It’s also a fun and rewarding activity that can be enjoyed by the little ones, teens and senior parents. Its not only free to forage for pine cones for Mugolio syrup, but you’ll also get loads of fresh air and sunshine. I have not gotten sick in close to 7 years. I’m a huge fan of nature.
To make Mugolio syrup, you’ll need to gather fresh pine cones from young pine trees. The best time to forage for pine cones is in the spring, when the buds are just starting to open. However, I was lucky to find some in June and July. But next year, I will start looking in February and March.
Once you’ve gathered your pine cones, you’ll need to clean them and remove the needles. Then, you can pop the pine cones (you can also slice them up a bit) in a glass jar, pour over a ton of sugar and let it steep for 2 months in the back of your pantry. The longer the syrup steeps, the stronger the flavor will be.
You can purchase jars or save your spaghetti sauce jars or other sizeable jars for this DIY.
And if you are wondering what kind of sugar to use, I have several jars, some are with brown sugar and some are with white sugar.
Once the syrup is ready, you can strain it and bottle it. Or boil it and sift out the pine cones or pine cone pieces.
Here are some additional tips for foraging for pine cones:
- Look for pine trees that are young and healthy. The pine cones from these trees will be the freshest and most flavorful.
- Harvest the pine cones when the buds are just starting to open. This is when the flavor is the strongest.
- Be sure to clean the pine cones thoroughly before using them. This will help to remove any dirt or insects. Also note that many cities spray the skies with chemicals, they say its for mosquitoes. I gave mine a good soak in filtered water. Do your best.
Here are some ideas for using Mugolio syrup:
- Drizzle it on pancakes, waffles, sourdough french toast or ice cream.
- Use it as a glaze for roasted meats or vegetables.
- Blend it with yogurt or fruit for a healthy and delicious snack.
- Add it to your favorite baking recipes.
Mugolio syrup is a versatile and delicious ingredient that can be enjoyed in many different ways.
Maybe this Fall you can spot some pine cone tees in your area to plan to visit in the Spring and if you can’t you can always plan a fin getaway trip to East Texas in the Spring.
Enjoy!
