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Sweet food & photography

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Lilac Syrup + 3-Ingredient No-Churn Lilac Ice Cream

I realize that when I post this, the lilacs have already bloomed for most of you. Up here in Sweden, they’re still blooming and you probably have a few days to make these recipes, especially if you’re further up north than I am!

Either way, there will be a spring next year, and the year after that, so you have many springs to try these recipes! I’ve tried a few different versions of each recipe, but I found that every time I poured a hot liquid over the lilacs, that heavenly scent and taste disappeared. It still tasted good, but not what I was after.

Pouring lukewarm syrup/cream over the flowers instead did the trick, releasing flavour but still retaining it – perfect! I did however cheat and added 4 blueberries to the syrup for a little colour, though I haven’t tried without, so that’ll just be a little surprise for you! I was quite blown away by how much colour those four blueberries (and a splash of lemon juice to adjust redness) added. Just goes to show how amazing natural colorants are. Do let me know what colour yours turn out if you decide to give it a go!

Make sure to rinse the lilacs properly, and don’t buy them from a florist – They don’t have the same fantastic scent and will most likely be sprayed with something that you don’t want in your food. If you find someone who sells organic, unsprayed lilacs and they smell good, go for it! But best is to pick them in you garden or an area that you know (with permission of course). You can use the syrup in lattes, tea, whipped cream, on pancakes.. the list goes on!

LILAC SYRUP

Makes 400 ml / 1 2/3 cup

The trick to get the perfect lilac syrup is to add the flowers once the syrup is lukewarm – that way the flavour of the lilacs isn’t altered. This syrup tastes exactly like the lilac smells! When harvesting flowers, do it respectfully and don’t cut all branches from one single bush. If you don’t want to cut off any branches, you can pick the florets directly from the bush. I made one batch which was left in the fridge for 12 hours and one for 18 hours and the latter was much stronger in taste. Do taste the syrup every now and then to find the perfect balance for you! Update May 2022: I have made this recipe several times now and some batches were left to infuse for up to 24 hours with great results. I also want to mention that it’s important that the lilac blossoms are still firm and not beginning to wilt, that will affect the end result.

INGREDIENTS

SYRUP

  • 1 1/2 cup lilac florets/blossoms
  • 235 g (1 cup) granulated sugar
  • 1 cup water
  • 3-4 blueberries, can be omitted
  • a splash of lemon juice

INSTRUCTIONS

SIMPLE SYRUP

  1. Start by removing the florets from the branches, making sure to remove all green parts. Place the florets in a strainer and rinse in cold water. Place the clean florets in a large bowl.
  2. In a saucepan, combine the sugar and water and let the mixture come to a boil. Gently stir until all the sugar has melted.
  3. Add some blueberries to the syrup if desired (for color only!), and a splash of lemon juice until you reach the desired color.
  4. Let the mixture cool until lukewarm, then pour over the lilacs. Leave at room temperature for 2 hours, then cover the bowl and place in the fridge for another 12-18 hours.
  5. Pour the syrup through a fine mesh sieve into a clean container with a tight-sealing lid. Gently press the lilacs with a spoon to release all liquid. Store the syrup in the refrigerator, it keeps for a few days. Freeze in freezer proof containers if you don’t plan on using it all up in a few days!.

3-INGREDIENT NO-CHURN LILAC ICE CREAM

Makes about 1 quart

I tried two different versions of this recipe, one where I poured hot cream over the lilacs and like here, lukewarm. Just like with the lilac syrup, this version is so much better than using hot cream! It retains that heavenly lilac flavour. This ice cream is quite sweet so you don’t really want to add anything sweet to it, but you can definitely add a little bit of vanilla or lemon zest which pairs well with the lilac.

INGREDIENTS

ICE CREAM

  • 1 1/2 cup lilac florets
  • 500 ml (about 2 cups) whipping cream
  • 1 can (397 g) sweetened condensed milk

INSTRUCTIONS

ICE CREAM

  1. Start by removing the florets from the branches, making sure to remove all green parts. Place the florets in a strainer and rinse in cold water. Place the clean florets in a large bowl.
  2. Place the cream in a saucepan and heat until lukewarm. Pour the cream over the lilacs, pressing down with a spoon to make sure all flowers are covered. Let the mixture cool to room temperature, then cover with a lid or plastic wrap and place in the fridge for 8-12 hours (taste test every now and then, and remember condensed milk will be added so the flavour should be quite strong).
  3. When the cream is infused, pour the cream through a fine mesh strainer into a large bowl. Gently press the lilacs with a spoon to release all liquid. Add the sweetened condensed milk to the cream and with an electric mixer, beat until mixture thickens.
  4. Pour the mixture into a freezer proof container and freeze for 4-6 hours.

Reader Interactions

Comments

  1. Wow this looks amazing. I made your lilac sugar a while back but still haven’t used it. My lilacs don’t bloom until a few weeks so I’m hoping they’re good this year so I can make something with them! The photos are heavenly as always! 🙂

    Reply

    • Thank you so much Vanessa! I can’t say exactly but wouldn’t store it longer than 3-4 days – I froze the leftovers 🙂

      Reply

  3. Hello Linda,

    Today I read to the bottom of the blog and have now found the ice cream. The syrup, especially the colours entice, hopefully I live amongst gardens of lilacs. Coconut milk would be a good vegan ingredient to subsitute for the cream, You very kindly showed me how to cook vegan meringue from chickpeas, I have had mixed results since, using an oven, or an oiled foil to contain the meringue – ended with liquid aquafaba and not cooked meringue, after many 10’s of minutes hand whisking the meringue. But I think a blowtorch and appliances to whisk, and now beat the ice cream mix helps prepare a good dish. I spent a year in a Polish town where vegan ingredients were rare. Though, I could find vegan cheese, ice’s and take away pizza eventually. My sister moved house recently and she loves purple flowers in her garden, then lilic ice cream is possible.

    Thank you again for the wonderful aesthetics, I spent some time during the pandemic crisis designing a stove or hob and hope to add an oven too. I can show you the design and see if you think it is an improvement, or niche that is only somewhat addressed. I hope you have had safe time in the recent past, because I rarely see you post now, but perhaps that is a good sign for your books.

    Reply

    • Oh, goodness, hand whisking? You must be very strong by now! Haha. Yes, the aquafaba meringue needs even more work than an egg meringue. When you think you’re done you’re really not 😉

      That sounds super exciting!! I wish you the best of luck with it!

      Reply

  5. I live on Vancouver Island, Canada and lilac season is fleeting and passed away several weeks ago. If lilacs were still around I would make the syrup, but as I’m vegan I won’t be able to make the ice cream. It’s a pity that it’s not vegan, nor has a vegan alternative recipe. Anyway, take care.
    P.S. I adore your photos. They always make me feel happy.

    Reply

  6. Ok, don’t get me wrong, I love this blog but why do you take sooooooooo long to do new posts. It’s kinda painful!?
    #I’mlookingforwardtothenextblogpost

    Reply

  8. Dear Linda.

    Love, love, love everything you do and well done for being so unique. I have a question, as I want to start my own blog and I really love the design of yours and I know Shay has done it, for you. I wonder how much it cost to get the blog design that you use?

    Thank you so much.

    Dee

    Reply

    • Dear Darijana,
      Thank you SO much for your lovely and kind comment!
      The theme is called ‘Brunch Pro’ and is created by Shay Bocks, I think it’s around 75 USD or so 🙂 You install it and then customize to your liking (or hire someone to do it for you, haha). Hope that helps! <3

      Reply

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