It’s all of a sudden warm summer weather here in Oslo. The sun is up almost 24/7, it’s flowers everywhere and the air is filled with flower perfume … just have to love it all.
One of my favourites this time of the year is the lilacs. They seem to love the climate here and now they are all in full bloom. They range from white to pinkish, light purple to dark dark purple. Love them all.
I’ve picked quite a lot lilacs and I’ve tried to make some fun edible things out of the flowers to remind me of them after they have finished blooming.
So, I filled my basket with lilac flowers and digged out some favourite recipes.
Here are recipes for lilac sugar and lilac syrup. On Monday I’ll share my lilac jelly recipe and probably some more fun recipes so stay tuned!
In the meantime I’ll enjoy my weekend with lovely friends at a vintage vw camp. I’ll probably make a little report from the stay during the weekend.
Lilac sugar
I used 50/50 freshly picked lilac flowers and sugar. (1 cup sugar, one cup flowers)
Mix and let sit in an airtight jar overnight.
Svift sugar and throw away the flowers.
The sugar now have a wonderful scent and taste of lilac.
Perfect for desserts , cake or tea.
Lilac syrup
5 dl water (2 cups)
5 dl lilac flowers
5 dl organic sugar
Fresh squeezed juice from 1/2 lime fruit.
Bring the water to boil and add the flowers. Let the water cool and let the flowers sit in the water for at least 6 hours.
Now drain away the flowers and keep the lilac-water.
Bring the lilac-water to boil, add sugar and lime juice.
Let it boil on medium heat for aprx 20 minuets. Use a sugar thermometer. When the syrup reaches 110 degrees Celsius take it off the heat and fill the syrup on to clean jars with airtight lids.
This syrup is perfect for desserts, cocktails, tea, cakes and where ever you want delicious tasty syrup.
Hope you enjoy this spring and summer time – and hope to see you back soon.
Hugs&kisses
Gudrun
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