Lilac Simple Syrup


Learn to make a sweet and fragrant simple syrup using your lilac florets to keep these once - a - year bloomers alive in your kitchen, your cocktails or your cakes.








Simple syrups have a variety of uses that you may not even think about. I think most of us tend to think of cocktails or spritzers first, as simple syrups typically bring a natural sweetness to your glass. They're easy to make and allow you to be creative in your infusions. I think the simplicity in using fresh minimal ingredients is often overlooked as we tend to want to create more dynamical infusions within our homes, kitchen and bar.


There is so much more you can do with simple Syrups, such as brushing layered cakes to keep them sweet & moist, or dressing fruit salads to create more of a fresh summer dessert, garnishing plates, or making a sweet sorbet. You can even use simple syrups on your Sunday crepes or drizzle a little bit on plain Greek yogurt for some added sweetness with muesli or granola.




I have to admit, I was not expecting my lilac infusion to turn as green as it did, but I believe it depends on the colour of the lilacs you are using. My lilacs were all quite light, so they did not pull that beautiful deep purple I was hoping for. The taste is exquisite, but if you are looking for more of a purple shade, use darker florets or add in some blueberries or other berries for that pop of colour.


Each variety of lilac will have a different taste, with the purple lilacs being more flavorful than the white. You can pinch a floret off the blossom to taste before you forage your flowers. One final tip would to be sure to taste test every few hours while it is infusing so it does not become too overpowering.









I N G R E D I E N T S


2 cups water

2 cups granulated sugar

4 cups lilac florets (about 10 large blossoms)


optional: one cup blueberries or other dark berry to give it colour



I N S T R U C T I O N S


1. Gather lilac blossoms which look fresh and are in full bloom. Cut a few more than you need, but 10 large blossoms should be around 4 cups. You can always put the extras into a vase for some fresh table blooms


2. Pinch the florets off one at a time or even in small bunches. Just be sure you are only taking the flower and not the green stems as the stems will make it bitter


3. Put the florets into a sieve and rinse any dust or bugs off in cold water in the sink


4. In a small to medium saucepan bring the water to a boil and add the sugar


5. Once the sugar has been fully dissolved reduce heat to a simmer and add the lilac florets. Simmer for 5 minutes


6. After 5 minutes pull the saucepan from the heat and prepare a bowl with cheesecloth over top. I use a large rubber band to hold the cheese cloth in place while I pour the liquid


7. Pour the hot liquid into the bowl using the cheesecloth to strain liquid from flowers and using the same rubber band, tie the florets into a large tea bag infuser.


8. Leave the infuser in the syrup for 3-8 hours. I pulled my infuser out after five hours and just squished the rest of the syrup out with a spoon.


O R F O L L O W A L O N G H E R E








I N G R E D I E N T S

Lilac syrup (from above)

1 1/4 cup blueberries

1/4 cup water

1 tsp lemon or lime juice

Champagne or your favourite bubbly

I N S T R U C T I O N S

  1. place the blueberries, lemon juice and water into a small sauce pan and bring to a simmer for 5-10 minutes

  2. Once the berries have been broken down, remove from heat and chill in the freezer for a fast serve option or in the fridge overnight.

  3. Mix as much simple syrup into your glass as you would like depending on your sweet tooth, and scoop some of the berry mixture on top and top with champagne or mix it with sparkling water





Thanks for reading, hope this sparks some joy in this lilac season


xox,


Kate





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