Lilac Blossom Syrup

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	5 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Pluck the cleaned lilac blossoms from the stems. Wash the lemon, cut into slices and add to the flowers.
Dissolve the sugar in the water while stirring and allow to cool. Add the citric acid when the sugar water is still lukewarm. Pour over the blossom-lemon mixture and stir a little.
Cover and leave to stand in a cool place for 5 days and stir daily. Strain and fill into small bottles. Can only be kept in the refrigerator for approx. 4 weeks.
Depending on the color of the flowers, the syrup is also colored differently. Boiling and filling hot extends the shelf life, but the color then diminishes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.