Alaskan Lilac Simple Syrup
I'm back home in Alaska for a few weeks and can officially confirm that I am indeed allergic to it. But that hasn't stopped me from taking advantage of backyard foraging at my parent's house. Dandelions, Sitka Roses and the subject of today's recipe, Lilacs.
My parent's also gifted me with a Canon camera on Father's Day which I am SO over the moon excited about. I've been wanting one forever for my blogging and vlogging and food photos. This is the first post that I've used it for, stay tuned for lots more awesome pics in the very near future.
It's a simple recipe for a simple syrup. A deliciously sweet and delicately floral-flavored treat with soooo many scrumptious uses.
This easy lilac simple syrup recipe can be made with any edible flower, and when the hot water canning method is used, it can be stored for well over a year. Although, as delicious as it is, I'm not sure it will last that long! If you don’t have access to lilacs in your own yard, try a farmer’s market. Just make sure they’re organically-grown pesticide-free.
Read on below for the easy recipe. There's also instructions for the hot water canning method. Enjoy the sweetness!
4 cups lilac flowers (stems and all green parts removed)
2 cups water
2 cups raw sugar
2 teaspoons lemon juice or citric acid
The basic ratio is 1:1 parts sugar to water, with twice as many cups of the flowers.
Thoroughly wash lilac blossoms to make sure all dirt and/or bugs are removed.
Bring water and sugar to a boil over medium/high heat, whisking together to completely dissolve the sugar.
Add lilac flowers and remove from heat. Stir in the lemon juice/citric acid.
Allow the lilac flowers to infuse in the syrup at least 3 hours.
Drain syrup into a mason jar through a fine mesh sieve.
Allow to cool then store in the fridge or seal using the hot water canning method. (See below).
Uses: Use on pancakes or waffles, in cocktails, tea, sparkling water, or to sweeten and flavor overnight oats or chia puddings
Hot Water Canning Method for Storage:
Pour the syrup into sterilized glass pint-sized canning jars, leaving about 1/2 inch head space between the liquid and the top of the jar.
Wipe rims of jars with a damp paper towel. Place lids and rings on jars.
Place jars in a boiling water canner (a large pot works also). Make sure you have 1 inch of water above the tops of the jars.
Bring water to a boil and boil for 10 minutes.
Remove jars and place on a towel on the counter to cool. Lids will make a pinging noise when they seal.
Sealed jars can be stored in a cool dark place for 1-2 years.
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