Earlier this spring, my eyes got caught by this pretty post from Emilie's blog Sweet Cabane on how to make Lilac cordial . If you don't know it, just go check it out! I couldn't wait for the Lilac season to start in Sweden and try it out myself. Everyone who knows me, knows my obsessions for Lilac. I planted one in the garden we had in Brussels. Then I had searches and hunts to find a perfume that reminded me the ephemeral smell of it (I managed!).And finally, the season came. So late (June) ! But soooo worth it. I have been in dreamland. I'm seriously thinking of renaming the island I am currently living in the "Lilac island". All sorts, all colours, all smells, everywhere! I'm happy to have lived this at least once in my life. Now moving on to the recipe:Here is the original recipe from Sweet Cabane:Ingredients
20 lilas heads
1 lemon
75 cl of water
750 g cane sugar
25 g of citric acid
I used a bit less sugar (about 600g) and a bit more lilac (about 30 heads) and a tiny bit less of citric acid (20g) but overall I followed the recipe. You have to remove the stems of the lilacs and put them in a jar.Slice the lemon and put it over the flowers. Boil the water and the sugar together until the sugar has melted. Once the mixture is removed, add the citric acid and stir well. Then pour the mixture on the flowers and lemons. Close the jar tightly.You then have to leave it in a dark (and if possible cool) place for three to five days before straining the flowers and lemons. Then, you are ready to taste! The colour I obtained I think comes from the dark cane sugar I had... The kids absolutely loved it and I tried it with a cool glass of prosecco. It was delicious!All set for a proper picnicI hope you still have lilacs wherever you are to try this out. Otherwise, keep the link for next year!