Legendary chefs are rebels and perfectionists, devotees of a return to basics approach, always ready to have a fresh look at things. Such as Rene Redzepi, for example, who uses wild plants, roots, and garden flowers in his kitchens. Real Odessa grandmothers make jam for the winter from the bouquets of roses which were given to them for their anniversaries. And I just don’t want to part with the delicate and exhilarating aroma of lilac, so I’ll hide it in the syrup 😉 Perhaps later it will become a sorbet or it will be added to a cocktail or lemonade. Or maybe on a cold and grey winter day I will pour lilac syrup into a teaspoon and drink it with my tea to remind myself that spring is just around the corner!
Legendary chefs are rebels and perfectionists, devotees of a return to basics approach, always ready to have a fresh look at things. Such as Rene Redzepi, for example, who uses wild plants, roots, and garden flowers in his kitchens. Real Odessa grandmothers make jam for the winter from the bouquets of roses which were given to them for their anniversaries. And I just don’t want to part with the delicate and exhilarating aroma of lilac, so I’ll hide it in the syrup 😉 Perhaps later it will become a sorbet or it will be added to a cocktail or lemonade. Or maybe on a cold and grey winter day I will pour lilac syrup into a teaspoon and drink it with my tea to remind myself that spring is just around the corner!- Prep time: 5 minutes
- Cook time: 15 minutes
- Makes: 1
- Difficulty: easy
- Course: drink
- Cookware: fine sieve, saucepan
- Cuisine: British
Ingredients
- 1 lilac inflorescence, without leaves and stems
- 100 g sugar
- 150 ml water
- 1 tsp lemon juice
Cooking method
Step 1
Separate the lilac flowers from the stems. In a saucepan, mix water and sugar, put on medium heat. When the sugar has completely dissolved, add lilac flowers, lemon juice and, stirring occasionally, cook for 7-10 minutes.
Step 2
Filter the finished syrup through a sieve. Pour into a bottle and store in the refrigerator.
My tips and tricks:
The colour of the syrup depends on the colour of the lilac. The darker the lilac, the richer the colour of the syrup. Lemon juice brightens it a little. But if you really want it to be bright purple, add 5-7 blueberries along with the flowers and do not add lemon juice. Lilac syrup will give your cocktails or lemonade a soft lilac tint.
- 1 lilac inflorescence, without leaves and stems
- 100 g sugar
- 150 ml water
- 1 tsp lemon juice
- Separate the lilac flowers from the stems. In a saucepan, mix water and sugar, put on medium heat. When the sugar has completely dissolved, add lilac flowers, lemon juice and, stirring occasionally, cook for 7-10 minutes.
- Filter the finished syrup through a sieve. Pour into a bottle and store in the refrigerator.