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
- 5 lilac flower umbels
- 1 lemon (s), untreated
- 750 g suar
- 1 liter water
- 10 g citric acid
Print Recipe
Pin Recipe 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.
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