Lilac Syrup
Delicious lilac syrup. Perfect refresher on warm summer days.
Inroduction
About this Recipe
By: Marija
To make lilac lemonade, simply add 2-3 tablespoons of the lilac syrup to a glass of cold water (adjust to your desired sweetness).
Feel free to adjust the amount of lilac florets and blueberries based on your preference for color and flavor. Enjoy your refreshing lilac lemonade with a unique twist!
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Have a great day!
Ingredients
- 2 cups fresh lilac blossoms (clean and pesticide-free)
- 2 cups boiling water
- 2 cups granulated sugar
- 1/2 cup fresh or frozen blueberries (for color, optional)
- 1 tablespoon lemon juice (optional, for color preservation)
Step by Step Instructions
Step 1
Prepare Lilac Blossoms:
Gently pick 2 cups of fresh lilac blossoms, ensuring they are clean and free from any green parts or stems.
Step 2
Infusion with Sugar:
Place the lilac blossoms in a heatproof bowl or large glass jar.
Add the granulated sugar directly to the lilac blossoms.
Pour 2 cups of boiling water over the lilac blossoms and sugar, ensuring they are fully submerged.
If using, add the blueberries to the mixture. Blueberries can enhance the color of the syrup.
Stir the mixture gently to dissolve the sugar.
Let the mixture steep for at least 2-3 hours, or preferably overnight, to allow the water to absorb the flavor of the flowers and sugar.
Step 3
Straining:
After the infusion period, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl or measuring cup. This separates the liquid from the flowers and blueberries.
Step 4
Making the Syrup:
Transfer the infused liquid to a saucepan and place it over medium heat.
If desired, add the lemon juice to help preserve the color of the syrup.
Allow the mixture to simmer gently for about 15 minutes, stirring occasionally, to thicken the syrup slightly.
Step 5
Cooling and Storage:
Once the syrup has reached your desired consistency, remove it from the heat and let it cool completely.
Transfer the cooled lilac syrup into clean, sterilized glass bottles or jars. Store the syrup in the refrigerator for up to 2-3 weeks.
