Lilac Recipes

Makes about 4 cups

Lilac syrup, one of the easiest lilac recipes, gives a floral note to a variety of drinks, sauces, and icings, infusing them with a soft purple color. Try this in your next gin and tonic; mix with lemon and vodka, or use to sweeten tea. It’s great drizzled over pound cake or whisked into cream to top pies and cakes.

4 cups lilac florets, prepared

2 cups granulated white sugar

2 cups water

In a small saucepan, stir together the sugar and water, bring to a boil, stirring until the sugar is dissolved.  Reduce the heat to a slow simmer, stir in the florets gently and simmer for 5 minutes.

Remove the pan from the heat, cover and allow the florets to infuse the syrup with flavor for at least 3 to 8 hours.

Pour the syrup into a fine mesh strainer resting on a large bowl and allow it to sit for a few minutes, shaking occasionally. Pour the finished syrup into a clean glass container with a tight fitting lid and store in the refrigerator for up to 2 weeks.

Makes about 3 half pint jars

Try this on lemon muffins or currant scones. Once the jelly has cooled, store in the refrigerator for up to 2 months.

4 cups lilac florets, prepared 

3 cups boiling water

½ teaspoon vanilla extract

½ packet of pectin (12.5 g.)

4 tablespoons lemon juice

1 cup granulated sugar

Put the lilac florets into a large bowl or jar and cover with the water. Allow to sit for 6 hours. Strain the lilacs through a fine mesh strainer into a stainless steel pan. Discard the florets.

Add the vanilla, pectin, lemon juice, and sugar. Set the pan over high heat, bring to a boil for 2 minutes, skimming as necessary. Pour the hot liquid into clean jars. Seal the jars, allow to cool, and store in the refrigerator.

Serves 8 to 10

Flecked with purple blossoms and glazed with lilac syrup, this cake is rich and buttery, delicious toasted for breakfast or garnished with whipped cream for dessert.

1 cup unsalted butter

2 cups all-purpose flour

1 cup granulated sugar

4 large eggs

1 tablespoon pure vanilla extract

½ teaspoon salt

½ cup lilac florets, prepared

¼ cup lilac syrup

Preheat the oven to 350 degrees F. Butter and flour a 6 cup (8-1/2 by 4-1/2- inch loaf pan).

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, beat in the vanilla and salt. With the mixer on low, gradually add the flour, beating until just combined, do not overmix. Fold in the florets.

Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove the cake from the oven and set on a rack to cool in the pan. Drizzle the lilac syrup over the cake and allow it to cool to room temperature before removing from the pan.