Lilac Syrup

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	5 hrs
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

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.

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.