How lovely does this sound! Wisteria flowers initially in spring and again in the summertime which is perfect timing to have a go at making this refreshing fizzy drink to enjoy on a hot day. It’s fun and easy to make – you could even get the kids involved in the process, making the final product even more rewarding for everyone.
This recipe makes 5 litres of Wisteria Fizzy and has been shared with us by the very clever and creative Anna Valentine from The Veggie Tree.
From Anna …
The girls and I made this delicious taste of the springtime fizzy drink with our abundant wisteria fence. The flavour is slightly florally lemon bubblegum and because it uses the natural yeasts from the flowers to create the fizz along with the beneficial bacteria cultivated during fermentation it’s also a probiotic.
We made one big batch which made 5 liters, but obviously feel free to alter the recipe to suit. Just use the flowers as the rest of the plant has toxic properties, and as you can see from the clip its super easy to strip the flowers off. We filled this jar a little bit much as it rises and falls with the fermentation so do leave room for this. We use organic golden sugar for everything but white sugar will work absolutely fine also.
Anna Valentines Wisteria Fizzy Drink
Makes 5L
8-10 cups wisteria flowers
3 cups organic golden sugar
4 lemons, 2 sliced and added and 2 just the juice
5L water
Measure the sugar, water and lemon into a large jar or similar and stir well to dissolve the sugar. Add the wisteria flowers and submerge under the liquid, it will rise straight back out but will sink as the fermentation process takes over. Cover with muslin or similar and secure with a rubber band and date.
Stir vigorously everyday for 3-4 days, in this time the flowers should rise up as it ferments and bubbles will appear when you stir it. Strain through muslin to remove any impurities and bottle up in flip top bottles. Leave at room temperature for 1-2 days, check the fizz and store in the fridge after it’s reached the fizziness you’re after and enjoy cold. It actually last for ages in the fridge if you don’t drink it up immediately.
Anna has one more event coming up this year …
Asian Fusion Class and Meal | Sunday 10th December 1-5pm
I absolutely adore Asian cuisine, so many countries to draw upon for inspiration, fresh, vibrant and always tasty. These three dishes are definitely some of my favourites, together we will be making from scratch crispy tofu and sesame sushi, pot sticker dumplings with dipping sauce and miso broth with handmade soba noodles which we will enjoy together at to finish off the class.
$90 per person which includes a take home recipe file, food, drinks, chef hints and tips. Vegan and Gluten-free friendly, please let me know on booking whether you require either of these options
About The Author: Triona
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