in Drink Recipes

Lilac blossom syrup

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Ingredients for 1 servings:

  • 10 lilac flower umbels
  • 1 ½ liters of water
  • 1 kg sugar
  • 2 lemons, untreated
  • 30 g citric acid

Instructions

Working time approx. 1 hour; Rest period approx. 5 days; Total time approx. 5 days 1 hour

particularly aromatic syrup, very nice in sparkling wine or mineral water

Pluck the individual blossoms from the umbels. Thinly slice the lemons. Boil the water with the sugar and citric acid to make a syrup. Let it cool slightly, then add the lilac blossoms and lemon slices. Refrigerate the mixture for 5 days. A refrigerator is ideal, but it should definitely be a cool room. Drain the syrup and bring it to a boil briefly; if it boils for too long, it will lose its flavor! While it’s still hot, pour it into bottles with twist-off caps and let them cool upside down. The syrup is very aromatic and tastes good in sparkling wine and water. The color can vary greatly; it is particularly beautiful with lots of dark blossoms.

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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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