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!

INGREDIENTS

MERINGUE

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

INSTRUCTIONS

SIMPLE SYRUP

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.
In a saucepan, combine the sugar and water and let the mixture come to a boil. Gently stir until all the sugar has melted.
Add some blueberries to the syrup if desired (for color only!), and a splash of lemon juice until you reach the desired color.
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.
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

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.
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).
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.
Pour the mixture into a freezer proof container and freeze for 4-6 hours.

Some time during spring and I tend to stock up on lots and lots of fresh herbs just because they smell lovely and make my kitchen look so much better (and they make food taste better too, of course). I usually go for the biggest plants I can find which means I rarely use up all of the herbs. A great way to preserve the fresh herbs is to freeze them. Now, these herbal and floral ice cubes are more for decoration, to make your summer drink taste and look a little bit better (I mean imagine using ice cubes with mint in a mojito, or just plain water). If you want to preserve herbs for cooking, you can chop them finely, put them in an ice cube tray and fill with a little bit of water or even olive oil then you just throw them in the food you’re making. Simple as that! If you’re using flowers for your ice cubes – absolutely make sure they are edible and that they haven’t been treated with any chemicals first. The flowers I’ve here used are bellflowers (campanula). There are many kinds of bellflowers and I cannot guarantee that all kinds are edible (I find lots of info on edible campanulas in Swedish, but very little on the subject in English). If you’re feeling insecure you can always use rose petals, lavender, lilacs or elderflowers instead. As with all flowers, I suggest eating only small amounts to be on the safe side.

Many recommend boiling the water first to make sure the ice is as clear as possible, though I haven’t tried this method myself (too impatient!).

What you’ll need
Herbs or edible flowers
Ice cube tray
Water

Fill ice cube trays with water, about 1/3 full.
Put the flowers or herbs in the water and freeze (to ensure the flower/herbs stays in place). Fill with water to the top and freeze again.