Lilac Syrup / Leylak Şerbeti
LILAC SYRUP: THE ART OF EXTRACTING THE AROMA OF SPRING FLOWERS
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Story of the art of extracting aroma of spring flowers!
Lilac shrubs are one of my favourite signs of spring! Their delicate blossoms burst with a sweet, floral aroma, balanced by a subtle bitterness that makes them truly unique. Eating even a single raw lilac flower is a phenomenal experience—a fleeting taste of the season itself.
In Turkish cuisine, lilac syrup has been cherished for centuries, not only as a refreshing and refined cold drink but also for its medicinal qualities. Historically, lilac essence has been used to soothe gastric discomfort, combat malaria, and ward off infections. More than just a beautiful floral infusion, this syrup captures the fleeting beauty of spring in a bottle.
Once you prepare your own Lilac Syrup, you’ll have a fragrant, sweet-tart concentrate ready to be turned into cooling summer drinks, flavourful whipped creams, or aromatic desserts. Enjoy its paradisiacal essence as you welcome spring with open arms!
Ingredients
300 g fresh, ripe lilac flowers
~1 L (4-5 cups) drinking water (fill the jar to the rim)
1 tbsp citric acid (or juice of 1 lemon)
3 cups sugar
Tip: This recipe works for any edible spring flowers with a pleasant aroma!
Directions
SELECTING & PREPARING THE FLOWERS:
Choose fragrant lilac blossoms with a floral taste and minimal bitterness.
Pick the flowers at peak bloom for the best aroma. Dark purple flowers yield a richer colour.
CLEANING THE FLOWERS
Remove stems and wash the flowers thoroughly by submerging them in a bowl of water.
Drain excess water using a salad spinner or let them air-dry.
Once dry, the lilac flowers are ready for syrup preparation.
EXTRACTING THE FLORAL ESSENCE
Jarring the Flowers
Use a clean jar and fill it to the rim with lilac flowers to minimize oxidation. This ensures a clear and vibrant purple syrup.
Add 1 tbsp citric acid (or lemon juice) over the flowers.
Fill the jar with drinking water, then tightly seal it with a lid.
Sun & Chill Method
Place the jar in a sunny spot for 2 hours.
After 1 hour, you’ll see a pinkish colour settling at the bottom.
Move the jar to the fridge and let it sit for at least 4 hours (or overnight) for full extraction.
MAKING THE SYRUP
After 6 hours, the flowers will turn pale, and the liquid will have absorbed their colour and aroma.
Strain the liquid and discard the flowers.
Add 3 cups of sugar to the extracted floral juice, stirring until dissolved.
Let the syrup rest for 1-2 hours to develop body and enhance flavour.
This is a concentrated syrup. The ideal ratio is 1 cup of sugar per 2 cups of floral extract—adjust as needed!
SERVING & STORING
Serving
Dilute before serving: mix with cold water, ice, or sparkling water (1:1 ratio).
Serve chilled and enjoy the sweet-tart floral aroma!
Storage
Store in a sealed glass bottle in the fridge for up to 2 weeks.
For longer storage, freeze in small portions (like ice cubes) and thaw as needed.
[Notes from the Kitchen]
Colour Matters: Dark purple lilacs create the most vibrant syrup.
Clearer Syrup: Pack the jar to the rim to prevent oxidation and browning.
Balancing Sweetness & Sourness: Adjust sugar and citric acid to your taste! The sourness enhances both flavour and preservation.
Versatile Use: Add to whipped cream, ice cream, or iced teas for a fragrant summer treat.
A chilled glass of Lilac Syrup on a warm afternoon is pure bliss; a fragrant sip of springtime magic.
Enjoy paradise. Afiyet olsun!
