Wisteria Flower Syrup

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

  1. Put the sugar into a heavy-bottomed saucepan along with the water.
  2. Warm the mixture until the sugar has dissolved, then bring to a simmer for 5 minutes.
  3. Take off the heat and allow it to cool so you can comfortably touch the side of the pan with your bare hands.
  4. Add the flowers and stir them in well. Cover and leave for 24 to 48 hours.
  5. Strain and pour into sterilised bottles.

Makes: Approx 700ml of wisteria flower syrup


  1. I wish you had more recipes for sister is blossoms. I’m in the southern usa and there everywhere here. They’ve taken over large areas in our forests here in Arkansas. I would love to find more recipes for wisteria and some for red bud trees too. This syrup do you use it on pancakes or is it a drink.. Please let me know. Also wish there were online classes that we could take, since I can’t afford to come to you all!

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