Lilac Syrup with a delicate botanical flavour is an excellent addition for recipes in place of regular simple syrup.Jump to Recipe
Hello everyone! I hope you are doing well. Happy unofficial start of summer, too!
I am super excited today. Why? I am sharing this wonderful Lilac Syrup with you. That’s correct: lilac flowers are absolutely edible.
You probably know I am a huge fan of floral flavours. For instance, last year I shared with you this Rose Syrup and Rose Petal Jam. Also, you can check this Dandelion Honey. In the past, I posted many lavender ideas, too (Yes, I’ve got to catch up with lavender!) If you love botanical flavours, this syrup will be your cup of tea.
How to Make Lilac Syrup?
It’s super easy. Collect flowers that are in full bloom, far from roads. If you are lucky to have a lilac bush in your backyard, make sure you don’t use dangerous pesticides. You will need only lilac florets. Remove all green parts (leaves and steams) as they could make your syrup bitter. The ratio is simple: one cup of tightly packed petals to one cup of sugar to one cup of water.
Next, bring to a boil, simmer for a while, and off heat. Let the syrup steep to infuse then discard the flowers. The more you steep the syrup, the more aromatic it’s going to be. However, I wouldn’t recommend doing that for long as it could develop too strong, almost artificial flavour, like soap. So my advice would be sampling a little of the syrup every 15-20 minutes to check if you’re satisfied with it.
The beautiful colour comes from blueberries. You will need 3 to 4 berries. That’s optional, but the natural colour would be brownish / yellowish.
How to Keep Lilac Syrup?
Keep it refrigerated for up to few weeks in an airtight container. To make it keep longer, you have to use sterilized cans.
How to Use Lilac Syrup?
So many ways to use it!
Think of fancy cocktails, refreshing lemonades, or over your ice cream. Enjoy with pancakes, crepes, and French toasts. Besides, it would be great as a part of desserts, soak cake, topping for your oatmeal, and a dressing for your fruit salads. Let me think any other ways. And stay tuned as I am going to share some fabulous ideas soon.
I hope you like this recipe. If you still have some blooming lilacs where you live, please make it ASAP! We will learn some lovely ways to use it. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers for now.
Lilac SyrupCourse: Dessert
Lilac Syrup with a delicate botanical flavour is an excellent addition for recipes in place of regular simple syrup.
2 loosely or 1 tightly packed cup lilac florets
1 cup granulated sugar
1 cup water
3-4 blueberries (optional, for colour)
- Remove the florets that are in full bloom from the bunch. You will need about 5-6 small brunches. Make sure to also remove the tiny green stems and leaves since they can make your syrup bitter. Do not rinse them under water – just make sure there are no any bugs.
- In a saucepan combine the water with sugar and bring to a boil, whisking until the sugar is dissolved.
- Decrease heat. Stir in the lilac florets (and blueberries if using – they will give the colour), cover, and simmer, stirring occasionally, for about 5 minutes.
- Off heat. Let it stay for about 30 minutes or longer. While it cools and steeps, it infuses the syrup with more flavour. Keep in mind that steeping for a long time might result in too strong (soap-like) taste. I would recommend sampling a little of it every 15-20 minutes to see if you’re satisficed with the flavour.
- Once you’re happy with the flavour, pour the syrup through a mesh strainer and gently push the florets with a spoon, to get as much of the taste as possible.
- Transfer it to air-tight container and keep refrigerated for up to two weeks. If you want to keep it longer, bottle it in sterilized jars. Enjoy!