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!
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! 🙂
Thanks Emily!! This is even better than the sugar I must say.. do try it if you can!!
Vanessa Minguez says
How lång does the syrup last?
Thank you so much Vanessa! I can’t say exactly but wouldn’t store it longer than 3-4 days – I froze the leftovers 🙂
Ed Worthington says
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.
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!
Så väldigt vackra och inspirerande bilder!
Ååååh tack Jasmine! ♥ Kram
Laurie L says
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.
Thank you so so much, Laurie! ♥ You’ll have to make it next year!
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!?
Hahahaha, that’s so sweet of you Sanna! I totally agree it is taking too long 😉 ♥
oh those photos. ♥♥♥
Thank you so much! ♥
Darijana Martinovic says
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.
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