I had no idea, that you could use the lilac flowers for making jams or cordial. However I recently found some recipe on such on Facebook.
I first took myself the time yesterday for hunting the wonderful flower lilac. It is really at the end of the blooming season for lilac. And I was luckily to find a white lilac still blooming in the boundary of garden, where I hidden could cut the needed flower heads !!! I did not dare to cut the lilac in my neighbours front gardens !!!
I imaging, that I will use this lilac cordial for ice cream, cake and cocktails.
This lilac cordial is fitting perfect into the monthly blogging event Tea Time Treats, which is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers. The theme for June 2014 has been selected by Karen to be "get floral in flaming June".
Lilac cordial a la "Mad og Bolig":
- 1½ organic lemon - thinly sliced
- 20 lilac flower heads
- 900 g sugar
- 30 g of citric acid
- 1250 g boiling water
- ¼ teaspoon Atamon (preservative) - optional
- Remove all the small flower head from the the bunch of lilac flower, as the green part easily can give bitterness to the final cordial.
- Put flower heads, sugar, citric acid and lemon slices into a big bowl.
- Pour the boiling water over and stir a few times in it, so the sugar is dissolved.
- Mix Atamon in some of the hot juice and add it to the mixture.
- Cover the bowl with a lid or cling film
- Let the mix stand in refrigerator for 3 days.
- Sieve the liquid into clean bottles.
- Store the lilac cordial in the refrigerator.