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!