Common lilac or Syringa vulgaris is a wonderfully fragrant, spring-flowering ornamental. It is easily recognized by its large purple or white blossoms.
The leaves are also characteristic. They are arranged oppositely along the branch and are heart-shaped.
I love to make lilac flavoured syrup to add to sparkling water and desserts. It is a refreshing addition to lemonade.
Cane sugar lilac syrup recipe:
1) Heat equal parts sugar and water in a saucepan (E.g. 1 cup sugar and 1 cup water). Note: sugar will reduce to half its volume so 1 cup sugar will become 1/2 cup liquid sugar.
2) Allow syrup to cool to body temperature.
3) Put syrup in a glass container and press as many unwashed lilac blossoms as will fit in the jar. Add 1 tablespoon lemon juice for every cup of syrup.
4) Allow lilac fragrance to infuse overnight in the fridge.
5) Strain out flowers through a fine mesh sieve.
6) Syrup will keep 1 week in the fridge. Freeze for longer storage.
Tips & Tricks
- This recipe can be repeated with any flowers. I’ve done it with rose petals (minus the lemon juice) and elder flowers.
- Never heat or wash flowers, it is very easy to destroy the delicate fragrance and flavour.
- For a shelf stable syrup put 2 parts sugar to 1 part water.
- Alternative sweeteners will add their own flavour. I find honey syrups require multiple flower infusions for the lilac fragrance to come through.