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Lilac syrup is a delightful and unique addition to any kitchen. Made from the fragrant blossoms of the lilac bush, this syrup has a delicate floral flavor. With only a few simple ingredients and a little time, it is effortless to make. So let’s make this delicious lilac syrup and add a touch of springtime to your cooking.
Lilac season is a sure sign of spring, but it is over in such a short time. Most of us will do anything to savor the scent of lilacs for a bit longer! Well, you’re in luck! Lilac syrup tastes as good as lilac’s smell, so our family loves to make this delicious syrup out of these fragrant flowers every year. The kids love using it to make lilac lemonade, as a sauce on vanilla ice cream,, and even on crepes or pancakes. If you love simple syrups, try out this delicious rhubarb syrup too.
Why We Love This Recipe
There are so many reasons to love this lilac syrup recipe, in my opinion. Lilac syrup has a delicate taste of the lilac flower or floral flavor that is unique and not commonly found in other syrups or sweeteners. Try adding this to your favorite summer cocktails and sodas or drizzling it over pancakes or waffles. It’s a great way to add a touch of springtime to your cooking all season long.
Lilac syrup is incredibly easy to make, with just a few simple ingredients and a little time. It’s a great way to use up a surplus of lilac blossoms during spring and make the most of fresh lilacs.
This homemade syrup is made from all-natural ingredients without artificial flavors or colors. It’s a healthier alternative to store-bought syrups that are often loaded with sugar and preservatives.
The color of the syrup will vary depending on the color of your lilac variety. The result can have a beautiful soft purple color to a warm amber or pale yellow. The variation of lilac I used for this recipe has a beautiful honey color, a fantastic way of adding a pop of color to cocktails or desserts.
Lilac Syrup Substitutes And Variations
I always recommend trying this homemade simple syrup as written the first time. However, you can substitute some ingredients if you don’t have them or want a slightly different variation. Remember to add equal parts of the sugar and water ingredients, and you can’t mess this one up. Here are a few suggestions to use as ingredient substitutes.
Sugar: You can substitute honey, maple syrup, or agave nectar for sugar in lilac syrup.
Lemon: You can use lime juice or orange slices instead of lemon to add a citrus flavor.
Lilac Blossoms: You can use other edible flowers to replace the fresh lilac flowers to make different floral-flavored syrups. Try using lavender to make lavender syrup, rose petals for rose syrup, and even nasturtium or violet for a subtle floral flavor in simple syrup.
How To Make Lilac Syrup
Making this lilac simple syrup recipe is easy and one of the best syrups I have tried. The subtle lilac flavor will give you the taste of spring all season long.
Equipment
Ingredients:
- 4 cups fresh lilac blossoms, washed and stemmed
- 2 cups water
- 2 cups sugar, granulated
- One whole lemon, halved and juiced
Instructions:
- Combine the clean lilac flowers, blossoms, water, and lemon juice in a large pot. Bring to a boil over high heat, then reduce the heat to low and let simmer for 20 minutes.
- Add the sugar to the pot and stir until dissolved.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-15 minutes or until the syrup has thickened slightly.
- Remove the pot from the heat and let cool completely.
- Strain the liquid through a fine-mesh sieve, cheesecloth, or mesh strainer and transfer it into a clean container, mason jar, or pot, pressing on the lilac blossoms to extract as much liquid as possible.
- Once the syrup is in a clean glass jar or bottle and you can store it in the refrigerator for up to 1 month.
- Enjoy your homemade lilac syrup in cocktails, sodas, desserts, or even drizzled-over pancakes or waffles.
Tips and Tricks
Here are a few suggestions to make sure your syrup turns out perfectly every time.
- Choose fresh lilac blossoms that are in full bloom and have a strong fragrance. Avoid using flowers that have started to wilt or turn brown, and dried lilac florets, and blossoms won’t work.
- Rinse the blossoms thoroughly to remove any dirt or bugs. Remove the stems and green parts, as they can make the syrup bitter.
- Be careful not to overcook the syrup as it can become too thick and caramelized, affecting the flavor.
How to Store
Store the syrup in a clean, airtight container in the refrigerator for up to 1 month. Keep lilac syrup in the freezer for up to three months. Pour the syrup into ice cube trays and let the syrup freeze completely. Remove the frozen syrup cubes, place them in an airtight container or freezer bag, and use them as needed.
If you love lilacs as much as I do, be sure to check out how to arrange lilac bouquets and these tips on how to grow and care for lilacs.
Frequently Asked Questions on Lilac Syrup
Yes, you can use any variety of lilac if the blossoms are fresh and fragrant.
You can freeze lilac syrup for up to 6 months. Thaw it in the refrigerator before using it.
You can substitute honey for sugar, but it will change the flavor profile slightly. However, our family loves the warmth the honey gives this recipe too.
Yes, you can use lilac syrup in savory dishes, but it’s best suited for desserts, cocktails, and breakfast dishes.
No, dried blossoms will not work for making syrup as they lose their fragrance and flavor when dried.
More Easy Recipes
- Easy White Chocolate Raspberry Scone Recipe
- Rhubarb and Ginger Crumble
- Easy Homemade Strawberry Jam without Pectin Recipe
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Equipment
- 1 waitress apron optional
Ingredients
- 4 cups lilac blossoms fresh, stemmed and washed, dried do not work
- 2 cups water
- 2 cups sugar granulated
- 1 lemon halved and juiced
Instructions
- Combine the clean lilac flowers, blossoms, water, and lemon juice in a large pot. Bring to a boil over high heat, then reduce the heat to low and let simmer for 20 minutes.
- Add the sugar to the pot and stir until dissolved.
- Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-15 minutes or until the syrup has thickened slightly.
- Remove the pot from the heat and let cool completely.
- Strain the liquid through a fine-mesh sieve, cheesecloth or mesh strainer and transfer it into a clean container, mason jar or pot, pressing on the lilac blossoms to extract as much liquid as possible.
- Once the syrup is in a clean glass jar or bottle and you can store it in the refrigerator for up to 1 month.
- Enjoy your homemade lilac syrup in cocktails, sodas, desserts, or even drizzled-over pancakes or waffles.
Video
Notes
- Choose fresh lilac blossoms that are in full bloom and have a strong fragrance. Avoid using flowers that have started to wilt or turn brown, and dried lilac florets, and blossoms won’t work.
- Rinse the blossoms thoroughly to remove any dirt or bugs. Remove the stems and green parts, as they can make the syrup bitter.
- Be careful not to overcook the syrup as it can become too thick and caramelized, affecting the flavor.
Will lemon juice keep it preserved like it does jelly when doing water bath?
Maybe a little bit. The lemon juice contains ascorbic acid and citric acid which are naturally antibacterial and antioxidants.The lemon juice helps with the flavor too 🙂
Yes I took in a swatch with the BM color to C2 and they were able to match it perfectly for me. You should be able to do this too. Hope that helps.