Making syrups is a traditional way of capturing the flavour of herbs or flowers, in this case lilac, so that they can be used as culinary ingredients. This syrup can add flavour to baked goods, puddings and cocktails.
- 350 g caster sugar
- 500 ml water
- Around 30 g of Lilac flowers (as with any edible flowers, make sure that you know that these have not been sprayed with pesticides etc)
- Put the water and sugar into your small saucepan and heat gently until the sugar has dissolved.
- Add the lilac flowers and simmer uncovered for around 15 minutes.
- Sterilise your jam-jar.
- Remove the pan from the heat. Pour the liquid into your jam-jar through a sieve to remove the flowers.
- Allow to cool and it is ready to use.
You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
Keywords: lilac syrup