Updated: May 13, 2022
Lilac flowers have such a short season but I‘m hoping that this post isn’t too late for you, but seeing as there are still some lilac flowers around, I’m hoping you’re able to take advantage of this opportunity.
This botanical in particular has many uses. It’s great as a jelly, incorporated into cookies and desserts, or crystallized for decoration. Though one of its most versatile uses is to be made into a syrup - with a lilac syrup, you're able to create various drinks, including lemonade, or drizzled over desserts like cakes and ice creams.
If you’re able to find it still, below you’ll find a recipe for a lilac syrup. It‘s great in a creamy dessert or even pancakes, or better yet, a cocktail! Stay tuned as I have plans on making a Berry Lilac Gin Fizz.
The flowers itself don't give much colour. In fact, because of the heat from the hot syrup, the flowers turn brown, but if you want it to have a true lilac colour, you can add some blueberries. This not only imparts it's namesake's colour, but also adds a bit of flavour itself, which is also a bonus for me.
A versatile and flavourful floral syrup great in drinks, cocktails, and desserts to impart a delicious botanical flavour.
Category: Desserts, Drinks, Spring Prep: 5 min
Cook: 8 min
1 cup sugar
1 cup water
3 cups lilac flowers
6 blueberries (optional)
DIRECTIONS: 1. Place lilac flowers and blueberries in a heatproof bowl or mason jars. Set aside.
2. In a small pot over medium heat, stir together sugar and water. Bring to a boil, stirring until sugar has dissolved.
3. Remove from heat, and pour over lilac flowers and blueberries. Let steep for at least 4 hours, or for a stronger syrup, up to 12 hours. 4. Strain liquid through a fine mesh sieve to remove lilac flowers and blueberries. Store refrigerated in an airtight container for up to 4 weeks.