A gorgeous floral syrup 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 well worth a go. It keeps well in the fridge and is perfect for summer sipping.
200ggranulated sugar(I use golden granulated sugar)
50gwisteria 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
WARNING - all parts of wisteria are toxic apart from the flowers. Even the flowers may be poisonous to cats and dogs.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.For a bluish colour, use white sugar rather than golden.Visit my post on how to sterilise glass jars and bottles if you need any help with this.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.