Summary

Ingredients

• 10 lilac flower umbels
• 1 ½ liters water
• 1 kg sugar
• 2 lemon (s), untreated
• 30 g citric acid

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Instructions

1. Pluck the individual flowers from the umbels.
2. Cut the lemons into thin slices.
3. 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.
4. Put the batch in a cool place for 5 days. A refrigerator would be ideal, but it should definitely be a cool room.
5. Pour off the syrup and bring it to the boil briefly; if it cooks too long, it will lose its aroma!
6. Pour hot bottles with twist-off closures and let them cool upside down.
7. The syrup is very aromatic and tastes good in sparkling wine and water.
8. The color can be very different, it is especially beautiful with many dark flowers.