Lilac Syrup

Lilac season is brief—but oh so sweet. I love preserving a bit of that fleeting floral magic with this simple lilac syrup. It’s as versatile as it is beautiful: swirl it into lemonade, tint your frosting with a soft violet hue, or add a splash to champagne and toast to spring.

The scent alone is reason enough to make it, but the way it turns an everyday treat into something unforgettable? That’s the real charm.

Mis en Place

1 C. Granulated Sugar

1 C. Water

1 C. Lilac Blossoms (green stems removed)

Optional: a small handful of blueberries (fresh or frozen), for colour

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Method

Step 1

In a small saucepan, combine sugar and water.

Bring to a simmer, stirring until the sugar is completely dissolved.

Step 2

While the syrup heats, gently rinse lilac blossoms in cold water and remove all green stems

(they can add bitterness).

Step 3

Place the clean blossoms in a heatproof bowl or jar.

Step 4

Once the syrup reaches a simmer, pour it over the lilacs.

Add a few blueberries if you'd like to deepen the colour.

Step 5

Cover and let steep for 30–60 minutes, tasting as you go.

The longer it sits, the more pronounced the flavour.

Step 6

Strain the syrup through a fine mesh sieve or cheesecloth into a clean bottle or jar.

Store in the refrigerator for up to 2 weeks.

Ways to Enjoy

• Stir into lemonade or iced tea

• Add a splash to sparkling wine or Champagne

• Drizzle over pancakes, ice cream, or lemon cake

• Mix into frostings or glazes for colour and flavour