Lilac Syrup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 lilac flower umbels
- 1 ½ liters water
- 1 kg sugar
- 2 lemon (s), untreated
- 30 g citric acid
Print Recipe
Pin Recipe Instructions
- Pluck the individual flowers from the umbels.
- Cut the lemons into thin slices.
- Boil the water with the sugar and citric acid to a syrup. Let cool a little and then add the lilac blossoms and lemon wedges.
- Put the batch in a cool place for 5 days. A refrigerator would be ideal, but it should definitely be a cool room.
- Pour off the syrup and bring it to the boil briefly; if it cooks too long, it will lose its aroma!
- Pour hot bottles with twist-off closures and let them cool upside down.
- The syrup is very aromatic and tastes good in sparkling wine and water.
- The color can be very different, it is especially beautiful with many dark flowers.
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