Photo: 三上 勝生, CC BY-SA 2.1 jp · source

Syrup · From Bladwijzer

Schisandra syrup

Updated on 10 October 2026

• Makes: ± 500 ml
• Time: 20 min + 6 weeks
• From: Chinese magnolia vine

Ingredients

• 500 g fresh schisandra berries
• 500 g sugar
• a clean 1-litre glass jar

Method

1. Strip the berries from the clusters, rinse them and let them dry completely on a tea towel: water on the berries can make the syrup ferment.
2. Layer the berries and sugar in the jar, finishing with a layer of sugar. Close the jar.
3. Keep it in a cool, dark place and stir every day for the first two weeks with a clean, dry spoon, until all the sugar has dissolved.
4. Leave for another 4 weeks, then strain the syrup through a fine sieve without pressing the berries. Fill clean bottles and keep them in the fridge.

Storing: Six months in the fridge. If you see mould or the syrup smells of alcohol, throw it away. Dilute 1 part syrup with 6 to 8 parts cold still or sparkling water; one glass a day is enough.