I think that May and June are two of my favourite months a year, when the weather is cooperating of course. I love that the air smells fresh, the sun is shining, and there are so many beautiful flowers blooming; like lilacs.
I have a few lilac recipes that I’ve been meaning to nail down, but so little time on my hands lately and the lilac season is so short that I only managed to get one (well two if you count the simple syrup).
Blackberry lilac chia pudding was the winning recipe, and I’m so glad it was. What I love most is how different this is from most chia pudding recipes floating around. Most often made with plant-based milk – this recipe is a little lighter, floral, and citrusy.
I know the countdown to lilacs completely disappearing for the year is on – but if you get a chance, grab a handful of blooms and try this out.
- 2 cups of lilac syrup (note: that I increased the water to 2 cups and the lilac blooms to 2 in this recipe to get a thinner less sweet liquid)
- 1/3 cup chia seeds (I used black chia, but whatever you have on hand will work fine)
- 1 tsp. lemon zest
- 1 pint of fresh blackberries (about 2 cups)*
- fresh blackberries
- lilac flowers
*Special Note: frozen blackberries are fine too – just note that the chia pudding should only be kept for 3 days instead of 5.
- Make the lilac syrup according to my recipe (please note the change in quantities) and let cool.
- Once the lilac syrup has cooled, set aside 2 tbsp. of the liquid for later. Then add the chia seeds and lemon zest into the rest of the syrup. Stir thoroughly and let sit for 5 min. Then stir again to make sure there are no clumps. Cover and let sit in the refrigerator for at least 8 hours up to overnight.
- In the meantime, puree together a pint of blackberries and the 2 tbsp. of lilac syrup.
- Once chia pudding is ready (pour into glass jar and top with blackberry puree, fresh (or frozen) blackberries and lilac flowers and serve.
- Chia pudding can be kept in the fridge for up to 5 days.
I hope you get the chance to try this recipe and enjoy it as much as I do. It’s great for a make ahead breakfast, or anytime snack.
Till the next recipe,