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Lilac Syrup

Course: Drinks
Servings: 1 liter (about 4 cups)

Equipment

Ingredients

  • About 10 lilac flower clusters
  • 1 l water (about 4¼cups)
  • 1 organic lemon, washed and sliced optional
  • 1-2 packets citric acid (5 g each, about 1–2 teaspoons)
  • 500g-1000g white sugar (about 2½–5 cups, depending on your desired sweetness)*

Instructions

  • Gently clean the lilac blossoms: remove insects or debris, but don’t wash them. Pluck the individual flowers and discard the stems.
  • In a large container, combine the flowers, water, citric acid, and lemon slices.
  • Cover and let sit in a dark place for about 24 hours to infuse.
  • Strain the liquid through a fine sieve, pressing gently on the flowers and lemons to extract every last drop.
  • Pour the liquid into a pot, add the sugar, and bring to a boil. Let it boil for about 10 minutes.
  • Sterilize the bottles, lids, funnel, and (if possible) the strainer in water for 10 minutes, or heat in the oven at 120°C (250°F).
  • While hot, pour the syrup into sterilized bottles and seal immediately. A funnel makes this part easier.
  • Enjoy immediately as a fizzy drink with sparkling water, or use as a sweetener for your desserts.
    Shelf Life:
    Stored in a cool, dark place and sealed tightly, the syrup will last for several weeks.
    With 500 g (2½ cups) sugar: best to refrigerate and use within a few weeks. With 1 kg (5 cups) sugar: the syrup can last up to 1 year.

Notes

*You can also use raw cane sugar. The syrup will turn out a bit darker, but it works just as well.