Photo: Magnus Manske, CC BY 1.0 · source

Syrup · From Bladwijzer

Lilac syrup

Updated on 9 October 2026

• Makes: ± 600 ml
• Time: 30 min + 24 hrs steeping
• From: Common lilac

Ingredients

• ± 100 g lilac florets (3 large handfuls, without stalks)
• 500 ml water
• 400 g sugar
• juice of 1 lemon

Method

1. Pull the florets off the clusters, leaving out any green parts, and shake them.
2. Bring the water and sugar to the boil until the sugar has dissolved and leave to cool slightly.
3. Put the florets in a large jar or bowl, pour the warm syrup over, add the lemon juice and stir. The syrup turns pink.
4. Cover and leave to steep for 24 hours in a cool place.
5. Strain through a fine cloth, squeezing the florets.
6. Heat the syrup for 1 minute until just boiling, pour it into clean, sterilised bottles and seal at once.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge. Dilute 1 part syrup with 5 parts still or sparkling water, or pour it over yoghurt or ice cream.