Making Your Own Lilac Honey and Syrup

When the weather warms up the lilacs come out full force! Their full and fragrant blossoms can be seen and smelt everywhere in the Spring. Lilacs range in color from a creamy white to a dark embodied violet color and grow on small to large leafy shrubs.

Lilacs are edible flowers so they can be used in many recipes and infusions. It's common to see lilac used in cordials, jellies and even wines. This year I decided to play around with some sweet recipes that I could add lilacs to. These two infusions are incredibly beginner friendly and take a very small amount of time to complete!

Lilac Infused Honey

What you'll need:

• Mason jar or tightly sealed glass container

• Liquid Honey - I used 500ml of organic amber honey

• Freshly harvested lilac florets

Steps:

Gently cut or pull the fresh lilac florets off of the stem. Try to take only the white to purple flowers and leave any green bits as they can add a bitter taste.
Fill your jar to the top with the lilac flowers. The amount of flowers you will need depends on what size of jar you choose. I chose a 500ml jar.
Once you have your jar filled, grab your honey and slowly pour into the jar over the flowers until you reach the top of the jar.
Seal your jar and tip it upside down then right side up so you saturate the flowers in the honey.
As the mix settles, the flowers will all float to the top of the jar. This is normal, they will still infuse!
Let the flowers infuse in the honey for at least a few days. You can leave them for several weeks if you would like a stronger infusion. Stir the mixture daily.
Once you are ready to remove the flowers you can simply scoop them off the top of the honey! You can also leave them in as they are edible, it's up to you!
Enjoy! Great in teas, drinks, on top of toast or biscuits. The possibilities are really endless.