Lilac syrup is a beautiful and lightly floral tasting spring treat. Lilac season is short, so make this delicious lilac syrup recipe to preserve the flavor of these edible flowers!
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Lilac Season Floral Treats
While I wouldn’t call lilacs elusive since they tend to bloom in abundance with the arrival of true spring, their season is short so one must be ready! They’re gone before you know it.
Lilacs have a deliciously sweet scent and range in color from dark purple, light purple, pink, to white. They’re a sight to see, plus they’re edible with a light floral taste that bursts with spring.
I always have my eye out when sunny spring weather finally arrives in my area, because once lilacs bloom I know I need to act quick in order to enjoy and preserve their flavor!
If I have a little time on my hands during lilac season, I always like to make lilac mead for a floral happy hour, or low sugar lilac jelly. These are both amazing spring recipes to make and share!
However, the quickest ways to preserve lilacs is either lilac infused honey or this lilac syrup recipe. It requires only a few simple ingredients along with the deliciously edible lilac flowers.
Get recipes using wild violet, lilac, forsythia, chive, calendula, lavender, white clover, nasturtium, elderflower, yarrow, rose, and Queen Anne’s lace flowers in my ebook Edible Flower Recipes: Infusions, Syrups, Jellies, Beverages, & Snacks!
How to Harvest Lilac Flowers
Making lilac syrup is a super simple way to access the light floral taste and blissful beauty of lilac flowers as soon as they bloom. The most labor intensive part is harvesting the lilac flowers from the stems.
It’s important to not have the lilac stems sneak their way into this recipe, because they give the lilac tea a bitter taste that will show through even once the syrup is fully done.
First off, when harvesting lilac flowers make sure they aren’t sprayed with any pesticides or herbicides. Pick four or five large flower clusters that have fresh blooming flowers that aren’t turning brown yet.
If the flower clusters have any bugs, feel free to give them a quick rinse in cold water.
Then, separate the flowers from the stems with scissors. It goes pretty quick since lilac flowers are large, sturdy and easy to work with.
How to Make Lilac Color
The color of lilac flowers can vary, so the color of the tea and end result of lilac syrup will vary just the same.
With dark purple lilac flowers or with a mix of light purple flowers, the result will be deep lilac color.
However, with a lighter mix of lilacs, or pink and white lilacs, the lilac tea and end result of the syrup will be very light to almost clear for some.
If you want a darker lilac color, all you need to do is add 3-4 blueberries while the lilac tea steeps. It’s just enough blueberries to deepen the lilac color, but not enough to add any blueberry taste.
Lilac Syrup Recipe
This recipe starts with steeping lilac tea, and ends in a floral syrup-y concoction that you’ll be drizzling on everything this spring!
Ingredients
Fresh lilac flowers: Shoot for harvesting about 4-5 large clusters of lilac flowers, it should be enough to fill a pint sized jar with just the blossoms.
Raw honey: Raw honey is a delicious way to add some extra health benefits to this recipe.
How to Make Lilac Syrup
Once you have fresh lilac flowers harvested and the blooms trimmed, fill a pint jar with the flowers.
Bring the water to a boil, and pour it into the jar over the flowers to make lilac tea.
Note: If you prefer a deeper lilac color, add a few blueberries to the jar of lilac tea while it steeps.
Let the flower blossoms steep in the water until it cools down to room temperature.
Once the lilac tea is completely cooled, strain the spent blossoms out with a mesh strainer.
Measure out one cup of the lilac tea and add the honey to it.
Stir the honey in until it’s combined.
If you want a sweeter or less sweet syrup, it’s okay to adjust the amount of honey you use.
Store and Use Lilac Syrup
This homemade floral syrup can be stored in the refrigerator for up to 3 to 4 weeks. Or, freeze lilac syrup in ice cube trays, and use them in sparkling water or anytime you just need a little bit.
Use lilac syrup in a variety of ways throughout springtime for a light floral flavor and a lovely color. The flavor goes amazingly well with vanilla and is a perfect topping for yogurt or ice cream.
To make a lilac drink, add some syrup to lemonade, or to flavor kombucha in a second ferment. Or have happy hour with a gin and tonic with lilac syrup, or make a mocktail with sparkling water.
Aside from those drinks, add some syrup to coffee or tea and top your French toast, sourdough pancakes, crepes, or breakfast scone with a delicious drizzle!
More Homemade Syrup Recipes
Lilac Syrup
Instructions
- Fill a pint jar with lilac flowers.
- Bring the water to a boil and pour over the flowers. Let the lilac tea steep for several hours until it has completely cooled to room temperature.
- Strain out the lilac flowers, then measure out one cup of lilac tea.
- Add the honey to the tea and stir until combined. More or less honey can be added to taste depending on the desired sweetness level.
- Store the lilac syrup in the refrigerator and it will keep for 3-4 weeks.
This is one of my favorite syrups ever!
This is one of my favorite syrups!