½ cup sugar
1/2 cup water
2 blue berries 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 press the flowers to immerse them. Allow the syrup to cool to room temperature.
Strain the syrup, pressing on the flowers to extract as much syrup as possible. Store in a covered container. The syrup can be refrigerated 2-3 weeks or frozen for later use.
Lemonade, iced tea, cocktails, drizzle over yogurt, ice cream, and cake.
juice of one large lemon
seltzer or soda
Combine the lilac syrup and lemon juice in a tall glass with ice. Add seltzer to taste. Enjoy!
Cocktail Ideas: Add 2 ounces of gin or vodka for a tasty cocktail!