Homemade lilac syrup

April is the cruellest month, breeding Lilacs out of the dead land, mixing Memory and desire, stirring Dull roots with spring rain. T.S. Eliot

Spring has sprung wholeheartedly in the western hemisphere 🌍 I'm in absolute awe when I see fields of grape seed pop out from nowhere, or when a gazillion of dandelions show up where there was nothing. And one of the best things about spring is, of course, the seasonal flowers in every corner making their annual appearance. As you may have noticed from the title of this entry, some of my favourite include wisteria, tulips, daffodils, and oh yes, lilacs 💕

Syringa vulgaris, the lilac or common lilac, is a species original of Europe. Surprisingly (or not?), lilacs are a species of flowering plant in the olive family. This large shrub grows on rocky hillsides by the shores of the Adriatic, Mediterranean, Aegean and Black Seas (Source: Upstate Gardener's Journal).

Besides their vibrant colour (which can vary from blue to pink, purple or white), the scent of lilacs is strong due to a component called indole, an aromatic compound found in both flowers (lilacs, jasmine, orange blossom, magnolia, and many other aromatic flowers) and feces 💩🤭

Lilacs, however, only bloom for about 2 weeks from mid-to late spring. That's why, preserving some of their smell and colour in a syrup is a delicious way to extend their presence. That way, lilac syrup can be used in countless cocktails and sweets, and add a beautiful shade of pink to your preparations.

If the process is respected and the jars have been sterilised, it can stay up to two months in the fridge. The process of making this syrup, and most floral syrups, is simple and doesn't require of any special equipment. Basic ingredients and utensils are enough to make yourself a batch of homemade lilac syrup.

The most laborious part must be removing the green stems and stalks from each flower 🌺 The reason why we only use the flower is because the taste of the stems and stalks could bitter the whole concoction and dissipate the aroma of the lilacs. Tbh I find it quite therapeutic, I recommend doing this exercise by sitting down and watching a show on Netflix.

Homemade lilac syrup

Yields: 2 - 2.5 glass jars of 33-35 cl

Author: Montse

Ingredients

2 cups white sugar

2 cups water

2 cups fresh and organic lilac flowers, stems and stalks removed

4 raspberries

Method

1. Start by preparing and cleaning the lilac flowers: submerge the flowers in cold water for 10 minutes. Remove from water and dry with paper towels. Place all the flowers in a large bowl, and remove all the brown and green stems, only leaving the flower. For two cups of lilac flowers, this might take 20-30 minutes. Reserve*.

2. Heat a medium sized pan to medium temperature, and add 2 cups of sugar and 2 cups of water. Whisk consistently until all the white sugar bits disappear and you are left with a transparent liquid. Bring to a boil and let it simmer for 5 minutes. Set aside.

3. Place the lilac flowers and the raspberries in a large, heat-resistant bowl, and pour the syrup over. Choke the raspberries so they release their juice and colour, and whisk to coat all the flowers well. Let it rest for about 30 minutes. Note that we are using with fresh flours, therefore, to leave the flowers infuse for long periods of time could prompt their de-composition process.

4. After 30 minutes, strain the liquid and place the beautiful, pink colour syrup in glass containers or bottles. Tip: if you want to preserve the lilac syrup for longer, use sterilised pots and can your syrup to enjoy later in the year :)

5. Ta-da, here's your glorious lilac syrup:

Enjoy!

Montse