in Drink Recipes

Lilac blossom syrup

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Ingredients for 1 servings:

  • 5 lilac flower umbels
  • 1 lemon(s), untreated
  • 750 g sugar
  • 1 liter of water
  • 10 g citric acid

Instructions

Working time approx. 20 minutes; Rest period approx. 5 days; Cooking/baking time approx. 20 minutes; Total time approx. 5 days 40 minutes

Pluck the cleaned lilac blossoms from the stems. Wash the lemon, slice them, and add them to the blossoms. Dissolve the sugar in the water while stirring, then let it cool. Add the citric acid while the sugar water is still lukewarm. Pour over the blossom and lemon mixture and stir lightly. Cover and let it steep in a cool place for 5 days, stirring daily. Strain and bottle into small bottles. It will only keep for about 4 weeks in the refrigerator. The syrup will vary in color depending on the blossom color. Boiling and bottling while hot will extend its shelf life, but the color will fade.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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