Servings: 2 cups
Calories: 796kcal
Cost: 5
Equipment
- 1 waitress apron optional
Ingredients
- 4 cups lilac blossoms fresh, stemmed and washed, dried do not work
- 2 cups water
- 2 cups sugar granulated
- 1 lemon halved and juiced
Instructions
- Combine the clean lilac flowers, blossoms, water, and lemon juice in a large pot. Bring to a boil over high heat, then reduce the heat to low and let simmer for 20 minutes.
- Add the sugar to the pot and stir until dissolved.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-15 minutes or until the syrup has thickened slightly.
- Remove the pot from the heat and let cool completely.
- Strain the liquid through a fine-mesh sieve, cheesecloth or mesh strainer and transfer it into a clean container, mason jar or pot, pressing on the lilac blossoms to extract as much liquid as possible.
- Once the syrup is in a clean glass jar or bottle and you can store it in the refrigerator for up to 1 month.
- Enjoy your homemade lilac syrup in cocktails, sodas, desserts, or even drizzled-over pancakes or waffles.
Video
Notes
- Choose fresh lilac blossoms that are in full bloom and have a strong fragrance. Avoid using flowers that have started to wilt or turn brown, and dried lilac florets, and blossoms won't work.
- Rinse the blossoms thoroughly to remove any dirt or bugs. Remove the stems and green parts, as they can make the syrup bitter.
- Be careful not to overcook the syrup as it can become too thick and caramelized, affecting the flavor.
Nutrition
Serving: 100g | Calories: 796kcal | Carbohydrates: 206g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 18mg | Potassium: 193mg | Fiber: 2g | Sugar: 201g | Vitamin A: 1297IU | Vitamin C: 47mg | Calcium: 49mg | Iron: 1mg
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