Cut the lilac flowers off the stem with scissors and put into a pint size mason jar.
Once the jar is full of lilac flowers, pour in raw honey to completely cover the blossoms.
Let the honey settle down into the jar for a bit, then top off the jar with more honey to cover the flowers.
After a bit the lilac flowers will inevitably float to the top of the honey, and that’s ok.
Cap the jar and let the honey infuse for at least a few days and up to several weeks before using, stirring the flowers up a bit as often as you think of it.
When you are ready to use the honey you can easily scoop out the mass of flowers from the top of the jar with a spoon. You can alternatively leave them in if you’d like as they are edible.
Video
Notes
The infused honey will store for at least several months in a pantry
Make this honey into a lilac syrup by combining it with some lilac flower tea. I usually like to do about 2/3 honey to 1/3 tea when making a syrup like this, but it depends on how thick you want the syrup to be. The syrup will need to be kept in the fridge and will last 1-2 weeks.
Make a lilac honey butter by mixing some of the infused honey with softened butter.