Sourced from the common lilac bush, this simple homemade lilac syrup is delightfully vibrant in taste and aroma and a wonderful way to preserve some of those blooms.
My life as a crunchy, frugal Oregonian. I’m walking past a lovely lilac shrub near my house and considering the ways to utilize those fragrant blossoms. Soon the blooms will be gone, so now is the perfect time to harvest them for more than bouquets.
Not only is the lilac bush beautiful and colorful, but the aroma of the flowers tastes good enough to eat.
Fun fact: the flowers from the variety of lilacs Syringa vulgaris are safe to consume – so, simple syrup it is!
A simple process of steeping the blossoms in sugar water produces a fragrant lilac syrup that you can use in a number of delicious ways.
Note: While the common lilac has edible purple flowers, the Persian lilac is commonplace in landscaping and toxic if ingested. Determine the species before consuming the plant.
How to Use Lilac Simple Syrup
This lilac syrup is sweet, floral, and delicious. It’s a great flavor to add to a variety of drinks and foods. Here are a few ideas!
Recipe Highlights
Seasonal – Spring comes and goes so fast, so I love how this preserves the season just a bit longer! It’s such a cheerful boost to morning tea or afternoon lemonade.
Aromatic and unique – The flavor of the syrup is both calming and upscale, and the color of the syrup can range from golden to light pink.
Simple to make – The process is so quick and easy that you’ll be excited to try it again next year! With no special tools needed, this lilac syrup recipe is easy enough for a beginner.
Ingredients
Fresh lilac blossoms – Stems and leaves removed and the blossoms rinsed. Only use common lilac flowers.
A list of the remaining ingredients can be found in the recipe card.
Tools You May Need
Strainer
Jar with lid
Tips
- Add a squeeze of fresh lemon juice to balance the sweetness, brighten the flavor, and retain freshness and color.
- The amount of flowers you use and the time they steep will determine the intensity of flavor. Add more flowers or steep for closer to 8 hours for a stronger syrup.
- Taste test the syrup as it steeps so you can catch it at just the right level of flavor for your preference.
FAQs
Store in an airtight jar in the refrigerator for up to two weeks. You can also freeze it in an ice cube tray to use later.
Lilac syrup might become bitter if the blossoms are boiled rapidly rather than gently simmered and slowly infused.
Aside from their lovely aroma, lilacs are known for their calming properties as well as immune system support with vitamins A and C.
While often confused for their similar look and color, lilacs typically have a stronger floral fragrance and lavender is more toned down, herbal, and calming. Lilacs are shrubs that present a warmer, pink tone, while lavender is a perennial herb with a cooler, purple tone.
Yes, lilac syrup is made with the common lilac species Syringa vulgaris and is safe to consume. Make sure the flowers have not been sprayed with pesticides, though.
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Add water and sugar to a saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve the sugar. This will take about five minutes.
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Lower the heat, then add the rinsed and sorted flowers to the syrup, making sure there are no stems or green bits. Cover and simmer gently for 2-5 minutes. Don’t boil!
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Turn off the heat and steep for 2-8 hours. The longer the steep, the stronger the flavor.
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Strain the syrup and let it cool completely to avoid condensation before storing. Keep in an airtight container in the fridge for up to 2 weeks.
- Add a squeeze of fresh lemon juice to balance the sweetness, brighten the flavor, and retain freshness and color.
- The amount of flowers you use and the time they steep will determine the intensity of flavor. Add more flowers or steep for closer to 8 hours for a stronger syrup.
- Taste test the syrup as it steeps so you can catch it at just the right level of flavor for your preference.
- Make sure to only use flowers from the common lilac plant.
Calories: 96kcal | Carbohydrates: 25g | Fat: 0.1g | Sodium: 2mg | Potassium: 1mg | Sugar: 25g | Calcium: 1mg | Iron: 0.01mg