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.

Lilac Syrup
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