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Lilac syrup
Angela Braun

Lilac Syrup

This elegant syrup adds a touch of botanical sophistication to cocktails, lemonades, and iced teas. Drizzle it over pancakes or waffles, stir into yoghurt, or use as a finishing touch for cakes and pastries.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting time 1 day
Course: Preserve
Ingredients Method Notes

Ingredients
  

  • a bowl full of lilac flowers
  • 250 ml water
  • 250 g sugar
  • 3 - 4 blueberries for the colour
  • 1 tbsp lemon juice

Method
 

  1. Carefully plug the flowers off the stems. Make sure that nothing green gets into the bowl, only the flowers.
  2. Wash the flowers with cold water.
  3. Put the water and sugar into a pot and boil it while constantly stirring. The sugar must be dissolved completely.
  4. Remove the pot from the heat and add the blueberries and lemon juice. Stir slightly until the liquid has the colour you like.
  5. Let the syrup cool down to room temperature, add the lilac flowers, cover the pot and let it all rest for about 18 - 24 hours.
  6. Pour the mixture through a fine sieve into another pot. Gently press the last syrup out of the lilac flowers.
  7. The mixture is ready for use now but will only last 2 - 3 days in the fridge. If you want to preserve it for longer, bring the syrup to a boil once more and the boiling liquid into glass bottles.  Alternatively, you can freeze the lilac syrup.

Notes

Add lilac syrup to cocktails, lemonades and iced teas. Mix it with sparkling wine and you have an extravagant aperitif. 
However, lilac syrup is not only for drinks. Get creative and drizzle it over pancakes or waffles, stir it into yoghurt, or use it as a finishing touch for cakes and pastries.