The Last Bite Lilac Syrup

by JILLIAN WALRAVEN

The sweetest spring surprise is when lilacs grace us with their blooms for a brief period towards the end of May. They are a super fragrant flower, beautiful in color, and widely cherished in our New England landscape, reminding us that we are moving into a fresh, new season. Lilac syrup makes a delightful addition to desserts, gelato, French toast, cocktails, teas, and even lemonade—ideal for a sunny spring lunch, alfresco. Close your eyes for a moment, and then let the floral aroma enrich your senses while you make this delightful, easy concoction! Blueberries add a bright purple color to the syrup without affecting the flavor profile. Twice as many blueberries can be added to the recipe for a blueberry-infused lilac syrup. Lilac syrup will last for up to two weeks refrigerated, or over a year in the freezer.

Ingredients

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• 1 cup water

• 1 cup sugar

• 1 cup lilac blossoms

• 5 to 6 blueberries

Instructions:

Forage any wild, untreated purple or white lilac bushes, thoroughly wash the buds with cold water, and strain the water through a wire mesh strainer or shake to dry. Remember to remove all stems from the flower.

Pick 1 cup of lilac blossoms. Again, make sure all stems have been removed, otherwise, the taste can become bitter.

Add water and sugar to a small saucepan and bring to a boil.

Immediately reduce the heat to low and add in the lilac blooms and blueberries. The blueberries will give the syrup a beautiful purple color—without blueberries, the syrup will be brown.

Simmer the mixture on low for about 15 minutes and then strain into a jar or container with a fine mesh strainer and discard the solids.

Cool the syrup until it is room temperature to store safely in refrigeration or freezer. The syrup can also be canned using traditional canning methods.

Jillian Walraven is a local private chef and floral enthusiast with a deep appreciation for eating from her own backyard. ChefJillianWalraven.com