Lilacs are blooming now. Glorious and perfect if you like to preserve, because the lilac flowers are amazing in the preserving kitchen … you can use them in jams and jellies and you can use the flowers in a tasty syrup, great on summer pancakes or on your favorite ice cream dessert.
It takes no time to make the syrup and it gets the most beautiful color – of course depending on the color of your lilacs. We make it with the purple lilacs so the syrup gets a beautiful purple color.
All you need is:
5 dl of lilac flowers
5 dl of water
5 dl of white sugar
The juice from half a lemon
Pick the flowers and take off the bigger branches – preferably only use the little flowers. Put them in a saucepan and add the lemon juice, water and sugar. Boil the mass for about 10 minutes until it has a mirrored syrupy consistency. Sieve the liquid and pour the syrup on a small sterilized bottle – the amount will be about 3-4 dl. We love the syrup on lemon ice cream. If you boil the syrup too long it will become jelly instead – and that’s also delicious – but then you should pour it into a jar.