Lilac Syrup is natural, wonderfully colored syrup or dressing for ice cream, pancakes or sponge cake.
I was away for a few days and as I came back, the first thing I noticed was a lilac tree, fully blossoming in front of the house. The scent was irresistible. So, I climbed up and picked the mauve colored blossoms to bottle them up to have very special dressing, naturally colored.
Since I did the syrup a year ago as well, I was sure that the recipe is all right and the color will not change a single bit. Also, I packed several small bags of Lilac syrup last year and stored into the freezer to see if it could be used during winter to add to ice cream mixture also. Around Christmas time, we have spent the last bag to serve it with brownies and vanilla ice cream and it was as tasteful as in May.
- 45 lilac blossoms
- 2 lemons
- 8 cups sugar
- ½ cup citric acid
- 10 cups hot water
Separate the flowers from the stems.
Slice the lemons.
Put the flowers and lemons into a plastic bucket. Add the sugar, citric acid and hot water.
Leave the mixture to chill. Cover it with plastic and leave in fridge for two nights.
Pour the syrup through a plastic strainer into the clean glass bottles. If you make ice cream during the summer, put 1 – 2 cups in the freezer to use when needed.