Making syrup from trees in your own backyard is extremely rewarding–not to mention so sweetly delicious! But I’m not just talking about making maple syrup. While I do love DIY maple syrup, I’m actually writing about something that may surprise you today… Lilac Syrup. (Of course you can also read all about our backyard production of maple syrup in my DIY Maple Syrup Series on that sweet topic.)
Lilacs: Their perfume is sweetness personified. And their purple blooms tumbling over each other on my window ledge? They’re beauty personified.
Lilacs even offer a wonderful history lesson to old-home owners. But my daughter who inspired my whole homesteading lifestyle (the one who was fascinated with the homestead mentality long before we moved to 14 rural NH acres) has taught me to assume everything has multiple uses, and I started wondering if savory smelling lilacs could be turned into a sweet dessert. So we delved into an ambrosial experiment. And I have to tell you making syrup with lilacs is so much easier than our extravagant maple syrup production.
To start, we clipped a vase-worth of blooms. Turned out this was about twice as much as we needed, so the rest are now gracing my mantle.
As we gathered, we found numerous others were enjoying the lilac delicacies as well.
We separated the purple blossoms from their green sepals and yellow pistils.
They slid off effortlessly; in only a few minutes we had a cup full.
We boiled water, added sugar and the blooms, and let it simmer for 10 minutes.
The syrup is delicious in our tea, and we plan on trying it on ice cream for tonight’s dessert and on pancakes one morning soon. I do wish the syrup was a thicker consistency, but I’m pleased with the subtly sweet taste.
I also learned that adding a small handful of blueberries will turn your syrup a beautiful deep purple color. Without the berries, our syrup was a grayish-purple hue.
Our Recipe for Lilac Syrup
- 1 cup water
- 1 cup sugar
- 1 cup lilac blooms
- Heat water and sugar until dissolved.
- Add lilac flowers and simmer for 10 minutes.
- If desired, add a few blueberries for color.
- Filter the syrup into a glass jar–to remove the flowers.
- Let it cool, then keep refrigerated.
Savoring my lilac-sweetened tea, I am in awe that God would package such amazing splendor, scent, and sweetness in these simple flowers. Truly, through such a simple flower he shows us his splendor.
it will rejoice greatly and shout for joy…
they will see the glory of the Lord,
the splendor of our God.”Isaiah 35:2
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PIN this post about the history of the lilac bush.
If you enjoyed these lilac posts, you’ll love my new book that’s currently in production: Beautiful Sugar, how to make maple products and bake with them beautifully. Not only will be the perfect guide for anyone who is considering taping a maple tree to make some syrup, but (this is the best part) no maple tree taping is required in order to fall in love with this book. It will include fascinating historical facts about maple syrup production as well as details on how anyone can make maple sugar and maple cream (YUM!) right in their own kitchen, using real maple syrup that they can purchase in any store (no tree taping required). Be sure to follow along here so you’re one of the first to know when my new book hits the presses!
And if you like the idea of DIY syrup, you’ll LOVE this giveaway, here on SoulyRested.com, this May 2017.
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Please take a second to follow along here on SoulyRested to catch up on a few of my memorable mishaps, enjoy musings about my centuries-old farmhouse, or glean a little parenting/homeschooling insight from this momma who’s been failing at the effort for almost 2 decades. I hope my focus always help you Keep it Simple while being Souly Rested on Christ.
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My subscriber library includes my favorite go-to recipe ever–Grandma’s Cheesy Egg Souffle–along with an easy-to-print copy of my Lilac Syrup recipe. Now that’d be a seriously good brunch: Grandma’s souffle and pancakes with lilac syrup!
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