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Lilac Syrup

Lilac Syrup

by Naomi Murray in Journal

The common Lilac shrub blooms in late spring with heavily scented blossoms hanging densely on the branches.

During Victorian times widows could be seen wearing the flower, a reminder of an old love.

They symbolize the coming of spring and renewal. One of the earliest blooms to be seen, it gives us a feeling of hope and of new beginnings.

L I L A C   S Y R U P

GATHER

  • About 6 lilac stems
  • 350g sugar
  • 500ml water
  • 2 slices of unwaxed lemon

MAKE

Remove the little florets (not keeping the green parts) from the stems and place in a bowl. Lilac SyrupYou should have about 2 cup measurements full.

Place the sugar in a saucepan, add the water and place on a low heat, stirring until the sugar dissolves and allow to simmer for a few minutes.

Place the florets in a heat resistant glass jug or bottle and pour over the hot sugar water.

Add the lemon slices.

Stir, cover with a lid and leave overnight.

Stir a few times the next day and every day, for as long as you infuse the flowers.

Ideally you want to infuse them for at least 24 hours, but better 3 or 4 days as the syrup will get pinker the longer the flowers infuse and the flavour more pronounced.

When you are happy with how it tastes and looks strain out the flowers and lemon and pour in to a sterilised bottle.

Use as a cordial, in desserts or for cocktails.

 

It will keep for a week or two in the fridge.

Tags: Recipe
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