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:
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.
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