.png/:/rs=h:200,cg:true,m/qt=q:95)
.png/:/rs=h:104,cg:true,m/qt=q:95)
If you haven’t tried Mugolio you are missing out!! Besides the amazing benefits of pine it's just a fun syrup all around. Traditionally made in Italy from the tiny pinky sized cones from the mug pine but you can make it out for any coniferous evergreen BESIDES lodgepole, norfolk, ponderosa and yew trees they are toxic to humans. It can be used on anything with its piney, citrus flavor I love it on vanilla ice cream, my husband and sons will have it on anything….if I let them! Add to drinks or even plain water to dress it up, pancakes, add some to your charcuterie board, salad dressings, it's amazing drizzled on a blue cheese burger. It Is not a syrup like factory made syrups are, it is thinner like true maple syrup.
Benefits include immune-boosting, digestion, many find soothing for gastritis and ulcers. Antioxidants, amino acids, micronutrients and pine pollen which is another super food.
All you need to do is layer and pack your jars with chosen sugar and cones. For the first week you likely need to burp and add sugar as the syrup starts forming. Afterwards you are good to put it in a dark place and let it do its thing, At 2 months you can taste if you like dump everything in a pot, bring to a very low simmer for 5 mins, let cool, strain, and jar up. I like to wait at least 6 months for mine. I do not recommend canning it as you will lose most benefits. I’ve had jars in my pantry still good after 2 years….use your eyes and nose.
You'll want to collect the green cones in spring until mid-summer while they are still attached to the tree. You will get very sticky if you choose a hot day, try to collect in the morning when they are full and juicy. I’ve used processed white sugar, raw sugar and raw dark brown sugar. White is my least favorite being it's full of chemicals from refining. They all give a slightly different flavor, just as every type of cone gives slightly different flavors.