DIY Lilac Simple Syrup: Capturing Spring in a Bottle

Spring is in full swing, and if you’re lucky enough to have lilac bushes nearby, you know there’s nothing quite like their intoxicating fragrance. It’s fleeting, though, isn’t it? That’s why I love making lilac simple syrup. It’s a way to bottle that beautiful essence and enjoy a little bit of spring long after the blooms are gone.

I’ve been experimenting with herbal syrups for a while now, as you know, and this one is a real treat. It’s not just the taste (which I’ll get to in a minute) – it’s the whole process. There’s something so satisfying about working with nature’s bounty.

Why Make Lilac Syrup?
Let’s be honest, the main reason is the flavor. Lilac syrup tastes like lilacs smell – delicate, floral, and just a touch sweet. It’s amazing in cocktails (think gin or vodka with a splash of lemon), but don’t stop there!

Try it:
In lemonade for a floral twist
Drizzled over cookies or cake
Mixed into frosting
Turned into a unique jelly

A Word of Warning: Timing is Everything!
Before we dive into the how-to, there’s something you need to know: timing is crucial with lilacs. From the moment you pick the flowers to the moment they’re steeping in the syrup, you’ve got about a 4-hour window, max. And prepping the flowers takes time, so plan accordingly. Trust me, it’s worth blocking out a chunk of your afternoon for this.

Here’s How to Make Lilac Simple Syrup
1. Harvest Your Lilacs: Pick lilacs that are mostly or fully open. Choose a dry day, and only take about 1/3 of the flowers from any one bush. You want to leave plenty for the pollinators (and for the beauty of your yard!).

2. Prep the Flowers (Carefully!): This is the most time-consuming part. Gently pluck the individual flowers off the stems. Be very careful to remove any green parts, as they’ll make your syrup bitter. You’ll need about 4 cups of blossoms. This can easily take 2-3 hours, so put on some good music.

3. Rinse and Drain: Give the blossoms a quick, gentle rinse in cool water. Then, let them drain thoroughly in a colander.

4. Make the Syrup Base: While the flowers are draining, combine 2 cups of water and 2 cups of granulated sugar in a pot. Heat on high, stirring until the sugar is completely dissolved. The liquid will go from cloudy to clear. Once you see small bubbles forming at the bottom of the pot (just before a simmer), turn off the heat and let it cool until the bubbles disappear.

5 Infuse the Lilac Flavor: Add the drained lilac blossoms to the warm syrup and stir gently to submerge them. Cover the pot and let it steep for 6-8 hours. Don’t skimp on the steeping time – too short, and you won’t get enough flavor; too long, and it can turn bitter. About halfway through the steeping, you can gently reheat the mixture on low for about 10 minutes, then turn off the heat again. This is optional, but some find it helps extract more flavor.

6. Strain the Syrup: After 6-8 hours, it’s time to separate the liquid from the flowers. I find a French press works great for this. Just pour the mixture in and press the plunger. You can also use a fine-mesh sieve lined with cheesecloth.

7. Brighten the Color (Optional): The syrup will have a slightly muddy color at this point. If you want to brighten it up, squeeze in a little lemon juice (from about 1/2 a lemon). It will turn a lovely pink!

A Note on Lilac’s Traditional Uses

Beyond its delightful flavor, lilac has a history in traditional herbalism. As someone who’s spent many years working with herbs, I always find it interesting to look at how plants have been used over time. Lilac has been associated with calming properties and has been used in folk remedies for gout, as a digestive aid, to reduce pain and swelling, and to reduce fevers. (Of course, this is not medical advice.)

I hope you enjoy making this lilac syrup as much as I do! It’s a little bit of work, but the results are so worth it. Let me know in the comments how you plan to use your syrup!

If you’d like to see a video of how to make Lilac Simple Srup, you can find it on my youtube channel here.