LILAC SYRUP
It is mid May and that means lilacs are in full bloom. Lilac’s only bloom for about 2-3 weeks in Ontario so you will want to use the flowers right away. You can make syrups and waters using the petals to add to your favourite cocktail, drink or even vinaigrettes.
Lilacs are high in lutein and zeaxanthin which are phytonutrients that are beneficial for eye health. The petals are great to make into water or syrup to help with coughs, congestion in the lungs and to sooth and calm down an upset stomach.
INGREDIENTS:
2 cups spring water
1 cup cane sugar or honey
1 1/2 cups lilac petals (rinsed)
3 blueberries (for colour)
METHOD:
In a medium size pot add the water, sugar and blueberries and bring to a boil then reduce to a simmer until the sugar has dissolved
Take off the heat and let the mixture cool until lukewarm
Pluck the petals from the stems and rinse in water and apple cider vinegar
Pour the sugar water over the lilacs and leave at room temperature for 2 hours, then cover the bowl and place in the fridge for another 12-18 hours.
Strain the liquid using a fine mesh sieve into a clean mason jar
Keep cool and store in the fridge for up to 2 weeks
What to do with your lilac syrup?
Add to teas to sweeten
Drizzle over coconut ice cream
Make lilac lemonade
Flavour popsicles
Make ice cubes for cocktails
Pour over top of your oatmeal
Add to smoothies
Sweeten vinaigrettes