How to Make Lilac Syrup
Ingredients
- 2 cups fresh lilac flowers important they are fresh for best flavour
- 1 ½ cups sugar
- 1 cup water
- 2-3 blueberries
- splash or two of lemon juice
Instructions
- Pick a bunch of lilacs and make sure they are very fresh and firm. If they are partly wilted and brown the syrup will not taste good. Shake the flowers lightly to get rid of critters and excess dirt/dust.
- Remove each little flower from the stems. This is important, only the actual flowers should be used for this recipe because the stems can give the syrup a bitter taste.
- Once you have two cups of flowers, rinse them in clean water. Set aside.
- Heat the water and sugar on the stove until the sugar dissolves completely. If you wish, add a few blueberries for colour. The water will turn blue so add a splash or two of lemon juice to get the pinkish/purple hue you would like. Once you've achieved the desired colour, remove the mixture from heat and let cool until lukewarm.
- Once the sugar mixture has cooled add the flowers. Stir gently and let it steep at room temperature for an hour or so. Then place it in the fridge to steep for the rest of the duration. You can taste test during this time and remove the flowers once you've reached the flavour you like.
- Once the flowers have steeped long enough, strain all the flowers and blueberries from the syrup and pour the syrup into an airtight glass bottle for storage. You might have to strain the syrup a couple times to get rid of all the flowers. The syrup should be stored in the fridge for 1-2 weeks.*
- Enjoy!
Notes
*The syrup will become cloudy and taste off when it's past its time but I haven't come that far because the syrup has been popular here at home, so I don't know how long it will actually last in the fridge! :)