My daughter tried to make lilac syrup last weekend because she couldn't find elderflowers yet.
And it came out a very nice pink syrup that tastes not too perfumy
but sweet with a very dainty blossomy taste.
5 lilac umbels
750 gr sugar
1 l water
1 organic lemon in slices
10 gr citric acid
Heat the water and the sugar until the sugar is disolved. Let this cool down. Then add only the lilac blossoms, not the stringy stem. Add the lemon slices and the citric acid and allow to infuse for six days. But don't forget to stir once a day. Filter off and fill in bottles. That's so easy! Try it!
You can mix the syrup with water on ice or better with bubbly. Mmmh!
Or you can perfume your desserts with a dash of lilac syrup.
Next time when I will bake muffins I'm going to perfume the icing with lilac syrup.
I'm so curious about the outcome.
Maybe I can colour the icing violet with food colouring or better pink with a wee dash of hibiscus tisane.
Let me know if you do something fun with this, or if you give it your own twist.
Do you love lilac like I do?