Lilac syrup
Ingredients
- 250 g water
- 250 g sugar
- 50 g cleaned lilac flowers
- 20 g lemon juice
Instructions
- Mix the water with the sugar and heat it up to dissolve the sugar.
- Once dissolved turn off the heat and let it cool down in your fridge.
- Meanwhile clean enough lilac flowers for 50 grams. You only what the flowers and not the green stems. These are bitter, so be sure to double check them.
- Once the sugar water has cooled down add the lemon juice and the 50 grams of lilac flowers. Make sure all the flowers are submerged in the sugar water and then let it infuse for at least 24 hours in your fridge.
- The next day you can drain the syrup on a fine sieve. Be sure to let it drip for at least 30 minutes so you don’t waste a single drop. Keep it in your fridge for later.Â
