LILAC SYRUP

This is a seasonal recipe. Lilacs are in bloom during late April through to May, in the UK. I’d recommend picking the purple flowers rather than white for this recipe as they tend to have more flavour. Pick flowers away from pollution and preferably in the morning, when the flowers area at their most fragrant.

You can use this syrup as cordial in water or as a mixer for cocktails. It will also work great in baking and desserts.

lilac syrup recipe champagne

5 heads of lilac

300g caster sugar

300ml water

1 1/2 tsp citric acid or 1tbsp lemon juice

  1. Rinse the lilacs in cool water to remove any dirt or bugs. Remove the individual flowers from the stems. Then into a jar, layer the flowers from one head of flowers followed by 50g of caster sugar, repeat until you’ve used all of the flowers and top with the last 100g of sugar.Covering as much of the flowers as possible. Leave for 24 hours to infuse.

  2. After 24 hours add the flowers and sugar to a pan followed by 300ml of water. Bring to a boil and then simmer on a low heat for around 15 minute.

  3. Add your citric acid or lemon juice, stir and then strain the syrup into a bottle. Leave to cool and then store in the fridge for up to 2 weeks.