Because it seems wrong not to, the recipes in this section will be appropriately coloured. That colour, of course, being: lilac
The blooms are out, making the air smell sweet and fresh. Want more ways to use these magical blossoms then just fresh cut flowers? So do we. A little research, including some trial and error, was conducted leading us to these simple ways to involve the lilac in your spring time cuisine:
Lilac Syrup
You can make lilac syrup to use on pancakes or sip when you need a breath of spring,
Make a simple syrup with one cup of sugar and one cup of spring water,heat until the sugar is dissolved,add one cup of lilac flowers and a few blueberries for color. Cook on low for 15 minutes, drain through a sieve and store in a jar for two weeks in the refrigerator. You can store it in the freezer in plastic containers for use next winter. To can it I add the juice of 1 lemon and can in 1/2 pint jars - follow all canning instructions on the pectin package.
Lilac Sugar
Flower sugars are an easy way to transform plain sugar into a pleasing, fragrant addition to cakes, cookies, custards, whipping cream and all sorts of sweets.To prepare scented sugar, use a clean pint jar with a tight-fitting lid. Fill the jar about one-third full with sugar; scatter a small handful of lilacs (already unstemmed and bug free) or other flowers. Cover the flowers with sugar so that the jar is two-thirds full, add another small handful of flowers and cover with sugar to fill the jar, leaving about 1/2 inch head space. Put on the lid, shake the jar, and place it on a shelf in a cool, dark place. The sugar will be ready to use in 2-3 weeks, but will become more flavorful with age. As you use the sugar, add more to take its place; it will take on the fragrance in the jar
The blooms are out, making the air smell sweet and fresh. Want more ways to use these magical blossoms then just fresh cut flowers? So do we. A little research, including some trial and error, was conducted leading us to these simple ways to involve the lilac in your spring time cuisine:
Lilac Syrup
You can make lilac syrup to use on pancakes or sip when you need a breath of spring,
Make a simple syrup with one cup of sugar and one cup of spring water,heat until the sugar is dissolved,add one cup of lilac flowers and a few blueberries for color. Cook on low for 15 minutes, drain through a sieve and store in a jar for two weeks in the refrigerator. You can store it in the freezer in plastic containers for use next winter. To can it I add the juice of 1 lemon and can in 1/2 pint jars - follow all canning instructions on the pectin package.
Lilac Sugar
Flower sugars are an easy way to transform plain sugar into a pleasing, fragrant addition to cakes, cookies, custards, whipping cream and all sorts of sweets.To prepare scented sugar, use a clean pint jar with a tight-fitting lid. Fill the jar about one-third full with sugar; scatter a small handful of lilacs (already unstemmed and bug free) or other flowers. Cover the flowers with sugar so that the jar is two-thirds full, add another small handful of flowers and cover with sugar to fill the jar, leaving about 1/2 inch head space. Put on the lid, shake the jar, and place it on a shelf in a cool, dark place. The sugar will be ready to use in 2-3 weeks, but will become more flavorful with age. As you use the sugar, add more to take its place; it will take on the fragrance in the jar
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