Lilac season is upon us, in truth it’s almost over – but there’s still time to make this beautiful syrup.
Lilacs are a shrub with beautiful purple flowers in many different shades. But the best part about lilacs – they are edible and have an aromatic almost citrus-like flavour to them. Be careful though, don’t grab them from just anywhere; you want to make sure that the flowers you are going to eat haven’t been sprayed with any sort of chemicals. Short of that, you are good to go.
This syrup is absolutely lovely and so versatile, it can be used in a cocktail, in lemonade, on vanilla bean ice cream, to candy lemon peel, to flavour buttercream icing or to make chia pudding like I did (recipe coming soon).
Here you go:
YIELD – approx. 1 cup
- 1 cup water*
- 1/4 cup raw honey
- 1 large lilac bloom
* this will make a simple syrup good for drinks and as a substitute for sugar in baking. For my chia pudding, I used 2 cups of water and 2 lilac blooms, but kept the amount of honey the same as wanted a thinner liquid.
- In a small saucepan, bring the honey and the water to a simmer.
- Add the lilac blossoms and bring to a boil.
- Once it starts bubbling, turn the heat off and let sit and cool.
- Strain the lilac blossoms out and pour the liquid into a container with a lid.
- It can be kept in the refrigerator for two weeks or so.
If you’re lucky, there’s still a couple of weeks left to grab some blooms and get cooking.
Till the next recipe.