Makes 1 cup
1 cup lilac flowers-newly opened for best fragrance
½ cup sugar
½ cup water
2 blue berries-added for color
- Place the sugar and water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar melts. Remove the pan from the heat and add the flowers and blueberries, gently stirring to immerse the flowers. Allow the syrup to cool to room temperature.
- Strain the syrup, pressing on the flowers to extract as much liquid as possible. The syrup can be refrigerated 2-3 weeks or frozen for later use.
Lemonade, iced tea, cocktails, drizzle over yogurt, ice cream, and cake.
Makes 1 cocktail
2 ounces gin-Beefeater's or other non-botanical gin. Too much flavor in the gin will overpower the lilac
3/4 ounces lemon juice
3/4 ounce lilac syrup
5 ice cubes
Place all the ingredients into a cocktail shaker. Shake until the shaker is frosted, about 20 seconds.
Strain into a coupe glass and serve with a lemon wheel or a few lilac flowers as garnish. Or, pour the cocktail and ice into a rocks glass. Garnish and serve.