Lilac Simple Syrup
Connie Casey • April 11, 2026
Unusual SEASONAL FOOD! Lilacs grow like CRAZY around here ... everywhere you look, and they are HUGE! They range in color from white to deep purple and every shade in between. It's no wonder the Idaho state flower is the Syringa, which is a variety of lilac.
Sadly, I only have one plant in my yard, and trees have crowded it for years, so I'm working to bring it back to health. It is about 10 feet tall and incredibly fragrant. This week, I am going to collect flowers from plants down the road. I especially enjoy lilac simple syrup, and it lasts about 6 months in the freezer.
Do YOU make anything special with seasonal plants in your neck of the woods?
Ingredients
- 3 cups granulated sugar
- 3 cups water
- 3 cups tightly packed organic lilac blossoms (flowers only, no stem or green bits attached)
Instructions
- Bring the sugar and water to a boil in a medium saucepan over medium heat, stirring every few minutes.
- Allow the syrup to boil for 5 minutes, then remove it from the heat and cool for 10 minutes.
- Place the lilac blossoms in a large heat-proof pot. Pour the syrup over the blossoms, then stir to make sure they're covered in syrup.
- Place the lid on the pot and let the mixture infuse for 2 to 3 hours. I'd be cautious about letting them infuse for much longer, as the sugar in the syrup combined with the heat can speed up the decomposition process of the flowers. The delicate aroma and flavor of the lilacs can then, unfortunately, turn into the smell and taste of an old vase of flowers.
- Place a fine mesh sieve over a large bowl and pour the syrup and lilac mixture into it, straining out the blossoms.
- Compost the blossoms in your yard or bin.
- Pour the syrup into clean glass containers and seal tightly.
- Refrigerate the syrup! The syrup will keep in the refrigerator for up to 2 months.
I love it for MOCKTAIL hour—Lilac Spritzer!
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