Chinese Wisteria (Wisteria sinensis) is one of my all-time favourite edible flowers.
The plant bursts forth in great clusters of sweet-smelling lilac coloured flowers. The scent is exquisite.
When I first started experimenting with Wisteria a few years ago I used the flowers in my salads and as a vinegar.
This year I wanted to translate the scent into a quaffable drink.
This wisteria flower syrup recipe does just that!
Imagine its smell converted into a drink. And you have wisteria flower syrup. Divine Nectar is suitable for the finest dining tables in Britain.
Other than the flowers, all parts of wisteria are poisonous!
Wisteria Recipe: Ingredients
- 85g wisteria flowers (Remove any green parts)
- 500g caster sugar
- 500ml cold water
Wisteria Recipe: Suggested Instructions
- Put the sugar into a heavy-bottomed saucepan along with the water.
- Warm the mixture until the sugar has dissolved, then bring to a simmer for 5 minutes.
- Take off the heat and allow it to cool so you can comfortably touch the side of the pan with your bare hands.
- Add the flowers and stir them in well. Cover and leave for 24 to 48 hours.
- Strain and pour into sterilised bottles.
Makes: Approx 700ml of wisteria flower syrup