Wisteria Syrup: A Fragrant Floral Taste Of Spring
A gorgeous floral cordial that catches the perfume of a spectacular spring flowering vine. This recipe for wisteria syrup is simple to make and if you have access to wisteria flowers, it’s certainly worth a go. It keeps well in the fridge and is perfect for summer sipping.
I know I already have recipes here on Tin and Thyme for rose syrup and magnolia syrup, but wisteria syrup is a cheery recipe to create when you’re feeling fed up.
I’ve had a rather hideous two days of no computer and spending way too many hours either on the phone to various tech people or trying to get hold of them. The result is I’m even more behind with work than I was after spending a few days in Cornwall over Easter. Cue wisteria syrup.
Are Wisteria Flowers Edible?
Wisteria flowers have the most wonderful perfume. They are also edible and are eaten in China for their health giving properties. See Food And Nutrition Research. However, BEWARE, because only the flowers are edible. All other parts are poisonous. This is especially true of the seeds. Even the flowers may be poisonous to cats and dogs.
Wisteria (Wisteria sinensis) flowers in late April and early May in the UK. It’s a vine in the pea family and it hails from China. Hence it’s often referred to as Chinese wisteria. The flowers appear on bare stems just before the leaves come out. It’s beautiful.
We inherited a wisteria when we bought the house. We don’t always manage to do what we should in the garden at the right time, but this year CT got the twice a year pruning just right. It’s done once in July and once in February.
We’re training it along our back wall. Part of it is growing in amongst a Euonymus and the rest against the wall. It may not flower for long, but it’s prolific. And whilst it does, we can’t help but pop out on a regular basis to take a deep breath of its heady scent.
Wisteria Syrup
I’ve literally just gone out, picked the flowers and made this syrup. The whole thing took less than an hour and most of that was hands off time. We toasted to better days with a glass of well watered down wisteria syrup. It’s fragrant and delicious.
There are various methods for making floral syrups. I tend to use a version of my original rose syrup, with slight variations according to the flowers I use. As wisteria flowers are quite delicate, I simmered the flowers for less time than I normally would. It’s important not to get them too hot or the flavour will burn away.
CT gets cross with me for using golden sugar. I do it because I prefer not to use ultra refined white sugar. But it does mean the bluish colour you’d otherwise get isn’t as pronounced and there is a slight caramel flavour to the syrup. I leave this one entirely to you.
You can find the recipe at the bottom of this post and a step-by-step guide with additional tips, directly after this section.
Wisteria Syrup: Step-by-Step
As I’ve already stated, wisteria syrup is incredibly easy to make. It takes a bit of time for the flowers to steep, but hands on time is short.
Step 1. Prepare Wisteria Flowers
Gather your wisteria flower stems and give them a good shake outside so that any insects are dislodged and have a chance to escape. There’s no need to wash the flowers.
Strip the the flowers from the stems by running your fingers down them. Don’t worry if the stalks stay attached, but do ensure there are no seeds or other green parts included. All parts of wisteria are poisonous, bar the flowers. Keep the flowers and discard the stems.
A precise quantity of flowers is not really necessary for this recipe. You want roughly fifty grams, but a few grams either side is fine.
Step 2. Make Syrup
Measure the water and sugar, tip into a pan and place over a low heat. Leave for a few minutes, giving an occasional stir, until the sugar has dissolved. Then bring to a low simmer.
Add the flowers to the pan, give a good stir and allow to simmer very gently with the lid off for about fifteen minutes. Place the lid on the pan, turn the heat off and leave to steep for thirty minutes or so.
Step 3. Sterilise Bottles
Meanwhile sterilise your bottles. I made two small bottles from the amount given in the recipe at the bottom of this post. Smaller bottles are good as they are more likely to fit in the fridge. If your fridge is anything like ours, finding room for something new is always a trial.
If needed, follow this guide on how to sterilise glass jars and bottles.
Step 4. Strain Syrup
Take your bottles out of the oven and allow them to cool down a little. If they’re too hot, they’ll boil the syrup which may destroy some of the wisteria flavour and scent.
Strain the syrup through a sieve into the bottles. Press the petals down with a spoon to get as much syrup out as possible. I place a funnel into the top of a bottle then stick the sieve on top and pour the liquid straight in. If you prefer you can strain into a jug, then pour the syrup into the bottles.
Either way, if you can sterilise your equipment along with the jars, so much the better. You obviously won’t be able to do this if your funnel and sieve are plastic though.
Step 5. Cap And Store
Once the bottles are filled, screw the caps on. Allow to cool completely, then store in the fridge. Wisteria syrup will keep in the fridge for at least a year. I very much doubt, however, it will last that long.
How To Use Wisteria Syrup
Like most other floral syrups, you can put wisteria syrup to all sorts of good uses. If you’re new to the delights of cooking with flowers, here are a few suggestions.
Cordial
If you’re using wisteria syrup as a cordial, just add a little to a glass of still or fizzy water. How much you add will very much depend on how strong or sweet you like your drinks. I find a little goes a long way. Add ice, if liked, and give your glass a stir. It’s especially lovely in hot weather.
Drizzle
Just like many floral syrups, wisteria is delicious drizzled over vanilla ice cream or fresh fruit. It also makes a nice change to maple syrup on pancakes.
Cocktails
I don’t have any cocktail recipes for you on Tin and Thyme, but it makes for an intriguing ingredient in any number of drinks. Just sub any simple sugar syrup in fruity or floral cocktails for wisteria syrup.
Baking
Floral syrups can make a fabulous addition to a plain or fruit sponge cake. You can also whip it into cream, fillings and icings too. A bowl of whipped cream with a slug of wisteria syrup makes a great addition to a spring or summer festive feast.
Other Floral Recipes You Might Like
- Crystallised flowers
- Dandelion honey
- Elderflower champagne
- Lavender honey cake
- Magnolia syrup
- Rose syrup
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this wisteria syrup, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Wisteria Syrup. PIN IT.
Wisteria Syrup – The Recipe
Wisteria Syrup
Ingredients
- 200 ml water
- 200 g granulated sugar or caster sugar
- 50 g wisteria flowers (75g when picked with stems)
Instructions
- Dissolve the sugar in the water in a saucepan over a low heat. Bring to a gentle simmer, then add the wisteria flowers.
- Stir, allow to simmer very gently for fifteen minutes, then clamp the lid on the pan and turn the heat off. Leave for half an hour to steep.
- Strain the syrup through a sieve, pressing the petals down with a spoon to get as much syrup as possible.
- Pour into two small sterilised bottles and cap. Allow to cool, then keep in the fridge. It will last for ages.
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for wisteria syrup with #CookBlogShare, which is hosted by The Family Food Kitchen this week.
Love this! I made a batch of wisteria syrup from this recipe, and it tastes like magic! How long does the syrup keep in the fridge?
So pleased you’re enjoying the syrup, wisteria isn’t the most obvious flower to make it from, but it’s well worth the effort. It will last in the fridge for weeks, quite how many I don’t know as we’ve usually consumed it all within a couple of months.
i had no idea you can eat wisteria – the syrup was so elegant ! thanks
There’s always so much to learn. It makes life very exciting.
Such a good one! The wisteria gives the syrup and amazing and unique flavor that elevates a lot of dishes.
Yes, it’s an unusual flavour, but it is a good one. So glad you like it.
Homemade syrups are always so fresh tasting and aromatic and I love the sound of this one. Thanks for posting!
Thank you. Floral syrups are such fun to make, especially if you can just go and pick the blossoms in the garden.
This would be GREAT for the summer drinks!
Absolutely. Thought I’m not sure ours will last until then!
What a simple idea, I’d never have thought to make a syrup with wisteria flowers. This would be great in cocktails.
I reckon wisteria syrup would indeed be a lovely addition to cocktails, though I haven’t yet tried it.
wow i had no idea wisteria flowers were edible! so pretty.
Always so much to learn. Wisteria is really quite spectacular at this time of year.