Spring in California means my lilacs are blooming. I recently picked up a white lilac and decided it was time for me to finally make some fresh lilac syrup for my summer cocktails.
If you’ve ever smelled a blooming lilac bush and wished you could bottle that scent— trust me, this syrup is your answer.
Lilac simple syrup has a delicate floral flavor with a light, slightly citrusy aroma. It’s perfect for spring cocktails, lemonades, or even drizzled over pancakes or yogurt.
Whether you have a white, pink or purple lilac, you can make a syrup. Just triple-check that you have a true lilac that is edible.
Lilac Syrup Tips:
- The color can range from clear to pale pink or lavender, depending on the lilac variety.
- You can gently press the blossoms while steeping to draw out more flavor, but avoid mashing them.
- If you want stronger floral notes, try cold-steeping the flowers in the syrup overnight in the fridge.
How to Use Lilac Syrup:
- Add to gin or vodka cocktails for a floral touch
- Stir into lemonade or sparkling water for a garden-inspired mocktail
- Mix with honey and butter for a floral pancake topping
- Use in baking glazes or whipped cream for spring desserts
⚠️ Safety Note: Are Lilacs Edible?
Yes! Common lilac (Syringa vulgaris) blossoms are edible and safe for culinary use. Just make sure your flowers:
- Come from a pesticide-free source
- Are fully bloomed (buds are more bitter)
- Are clean and dry before using
- and you only eat the flower petals, not the rest of the plant
Poisonous Lilacs to Avoid
- You can NOT eat Persian Lilac (Melia azedarach).
- Avoid using hybrid varieties unless you’ve confirmed they’re safe and avoid eating leaves, stems, or seeds.
How to make lilac simple syrup
Ingredients:
- 1 cup water
- 1 cup sugar
- 1–2 cups fresh lilac blossoms (purple or white)
Instructions:
- Harvest your lilacs and gently rinse them to remove any bugs or debris. Remove the blossoms from the stems (green parts can make the syrup bitter).
- In a saucepan, combine water and sugar. Heat over medium until the sugar dissolves completely.
- Remove from heat, let the syrup cool for a little bit, and stir in the lilac blossoms. Let steep for 30–60 minutes, tasting as you go. It may take several hours depending on your lilacs though.
- Strain out the flowers using a fine mesh sieve or cheesecloth.
- Cool completely and store in a glass jar or bottle in the fridge for up to 2 weeks max (freeze it if you have extra you want to use later).
Lilac Simple Syrup
Lilac simple syrup has a delicate floral flavor with a light, slightly citrusy aroma. It’s perfect for spring cocktails, lemonades, or even drizzled over pancakes or yogurt. Whether you have a white, pink or purple lilac, you can make a syrup. Just triple-check that you have a true lilac that is edible.
Equipment
- 1 Saucepan
Ingredients
- 1 cup water
- 1 cup sugar
- 1-2 cup fresh lilac blossoms
Instructions
- Harvest your lilacs and gently rinse them to remove any bugs or debris. Remove the blossoms from the stems (green parts can make the syrup bitter).
- In a saucepan, combine water and sugar. Heat over medium until the sugar dissolves completely.
- Remove from heat, let the syrup cool for a little bit, and stir in the lilac blossoms. Let steep for 30–60 minutes, tasting as you go. It may take several hours depending on your lilacs though.
- Strain out the flowers using a fine mesh sieve or cheesecloth.
- Cool completely and store in a glass jar or bottle in the fridge for up to 2 weeks max (freeze it if you have extra you want to use later).
Nutrition
Serving: 0.5ozCalories: 48kcalCarbohydrates: 12gFat: 0.04gSodium: 1mgPotassium: 0.3mgSugar: 12gCalcium: 1mgIron: 0.01mg
Tried this recipe?Let us know how it was!
