More lilacs

After one evening with rain the sun is back. Now I must say I love the sun but still always feel so refreshed after a little summer rain. The smell of the soil, the grass and flowers and even the colours are more intense after a little rain.

So today, as promised in my last post about lilacs and lilac recipes , I’ll share a couple more of my favourite lilac recipes.

I’ve actually added one more really tasty and pretty “healthy ” one as well along with the sweet and tangy lilac-lime jelly, you’ll get to know my lilac-vanilla-yoghurt ice cream and some super cute sugar frosted lilac flowers for decorating.

Lilac&lime jelly

5 dl water (2 cups)

5 dl lilac flowers

5 dl organic sugar

15 grams gelatine powder

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.Add 100ml (1 dl) of the cold lilac water to a cup and add the gelatine powder. Stir well and let sit.Bring the lilac-water to boil, add sugar and lime juice. Take the pot away from the heat. Now add the gelatine while stirring rigorously to make it blend well.Pour the jelly into clean jars with airtight lids while it’s still warm.Set aside and let cool in the refrigerator.This jelly is so tasty and good looking. Perfect for cakes, waffles, desserts and even with cheese.I use vintage, old Norwegian glass jars with glass and metal lid. I get my jars from friends or at the local flea market. If you can’t find any reuse jars: Here is link to glass jars from amazon that are suitable for all kinds of projects.

Now on to the sugar coated lilac flowers. They are so beautiful and guess what: they are super tasty too!

It should be possible to store them and give away as super cute gifts for cake lovers …. but to be honest I have no idea if they store well …. in my house these flowers are gone within the blink of an eye.

Sugar coated Lilacs

50 ml white sugar

1 egg white

A bunch of lilac flowers freshly picked

Parchment paper

Paint brush

Now you take the little flowers loose from the branches and one by one add egg white to the flower using the paint brush. This will make sure the entire flower is coated in egg white without adding too much.