I’ve got a great tip for spring lemonade! From lilac blossoms! I have to admit that until now I had no idea that the lilac is edible at all, but I tried it and it ‘s excellent. Very sweet, floral and beautifully fragrant. In addition to the lemonade, this syrup can be used to sweeten tea, pancakes, or perhaps an ice cream.
The procedure is quite simple, you just need the same parts of water, sugar and lilac blossoms (eg 2 cups of sugar, 2 cups of water and 2 cups of blossoms) and a little bit of lemon juice (from about 1/2 lemon).
Syrup can be prepared in two ways. The first option is to let the lilac to soak in the fridge for 24 hours and then bring the flavored water and sugar to boil for few minutes. If you want a faster variant, just boil the water with sugar until it dissolves, add the blossoms and let it all simmer for about 10-15 minutes to reduce to the desired consistency. You can add few blueberries for a beautiful, distinctive color.
Finally, pour very carefully the hot syrup into clean glass jars and close them tightly.
Do you have any other tips for making flower infused syrups/lemonades? Every year I look forward to prepare my favorite one – lavender (recipe here), and this I plan to try a rose syrup recipe this summer.