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    Home | Recipes | Beverages

    Lilac Syrup

    Published: May 24, 2018 · Modified: Jan 24, 2022 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Lilac syrup is a lovely addition to your favorite summer cocktail or non alcoholic beverage. This floral simple syrup is perfect for wedding showers, baby showers or summer parties.

    If you are looking for another layer of lilac flavor for your beverages make a batch of lilac infused alcohol. This recipe is for vodka but feel free to switch it out for gin, or an alcohol of your choice.

    Lilac syrup

    Lilac Syrup

    Making a simple syrup of lilacs, water and sugar will make your summer drinks have that little 'something' that no other drink will. Lilac syrup tastes just like it sounds. A syrup that tastes like the fragrance of lilacs. It is that simple!

    lilac syrup in a shot glass

    Lilac syrup ingredients

    • 2 cups water
    • 2 cups sugar
    • 1 cup lilac flowers
    • 4 blackberries, fresh or frozen

    Preparing lilacs for simple syrup

    • Make sure the lilacs were not treated with pesticides or sprays.
    • Harvest the lilacs first thing in the morning while the temperatures are cooler and the blossoms are at peak moisture content.
    • Shake off any dead blossoms.
    • Remove just the blossom, leaving behind the stems, leaves and the green bits.
    • Don’t freak out if you have bits of green.


    Lilac syrup instructions:

    • Combine the water, sugar, lilac flowers and blackberries.
    • Bring to a boil and completely dissolve the sugar.
    • Turn off the heat and allow to steep and cool completely.
    • Strain the syrup, removing the flowers and the blackberries.
    • Store in a closed container in the refrigerator for up to 10 days.

    Lilac color in the simple syrup

    The natural color of lilacs, when boiled is a pale yellow. But with the addition of a few black berries, fresh or frozen, the lovely lilac color to the syrup. If you don't have black berries on hand, a drop or two of food coloring will work as well but I was going very all natural for this recipe. The lilac syrup is just as good if you don't add any color. But when we eat and drink with our eyes first, I add the purple color to the syrup to call it out as lilac syrup.

    Pin to Pinterest:

    lilac syrup in a glass pitcher

    lilac syrup in a glass pitcher

    Lilac syrup

    Sarah Mock
    Lilac syrup is a lovely addition to your favorite summer cocktail or non alcoholic beverage. This floral simple syrup is perfect for wedding showers, baby showers or summer parties.
    4.86 from 7 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 15 minutes mins
    Cook time for the recipeCook Time 10 minutes mins
    total time to prep and cook the recipe.Total Time 25 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Cocktails
    Cuisine American
    Makes 16 ounces
    Per Serving 195 kcal

    Ingredients
     

    _empty_

    • 2 cups water
    • 2 cups sugar
    • 1 cup lilac flowers
    • 4 blackberries (fresh or frozen)

    Instructions
     

    • Combine the water, sugar, lilac flowers and blackberries.
    • Bring to a boil and completely dissolve the sugar.
    • Turn off the heat and allow to steep and cool completely.
    • Strain the syrup, removing the flowers and the blackberries.
    • Store in a closed container in the refrigerator for up to 10 days.

    Notes

    Lilac color in the simple syrup The natural color of lilacs, when boiled is a pale yellow. But with the addition of a few black berries, fresh or frozen, the lovely lilac color to the syrup. If you don't have black berries on hand, a drop or two of food coloring will work as well but I was going very all natural for this recipe. The lilac syrup is just as good if you don't add any color. But when we eat and drink with our eyes first, I add the purple color to the syrup to call it out as lilac syrup.

    Nutrition

    Serving: 2ounceCalories: 195kcalCarbohydrates: 50gSodium: 3mgSugar: 50g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

     

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      May 17, 2023 at 1:23 pm

      Sorry that happened Betty! There is a button/tab on the recipe card that you can adjust the number of times you want to make this recipe. I hope is helpful.

    2. Betty

      May 17, 2023 at 10:38 am

      I tried to double the recipe, but my math was poor. I added 2x the lilac called for, but not the simple syrup. It's excellent, and I want to make that mistake again! Thank you!

    3. Amina

      May 15, 2022 at 1:39 pm

      I tried the recipe, and it was great. I needed a smaller amount of the syrup so I just split the amount of every intrigent in half. Since I don't drink alcohol I put it in my lemonade, the syrup gave it an interesting flowery taste, overall a great recipe.

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    Sarah Mock

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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