A simple cold-infused lilac syrup, made with honey and seasonal blossoms. This has a delicate floral flavour and is wonderful in lilac lemonade and other drinks.
Add the honey and water to a bowl or other container (one that will fit into your refrigerator). Whisk until the honey is completely dissolved into the water.
350 grams honey, 250 ml water
Rinse the lilac blossoms in a fine sieve to remove any dust or insects.
50 grams lilac blossoms
Place the blossoms into the honey mixture and stir. Not all of the blossoms will be submerged, but that's fine. Add the blueberries to the syrup.
3-5 frozen blueberries
Cover and refrigerate for 24-48 hours. Taste after a full day and if you'd like, the syrup can steep for one more day, but don't go longer than 48 hours.
Once the lilacs have finished steeping, strain them out.
Add the lemon juice if desired and stir to incorporate.
1-2 tablespoons lemon juice
Pour the syrup into clean glass jars and store in the refrigerator for a week or two. It can be frozen for up to two months.
Notes
• Lemon juice will help to preserve the syrup slightly longer, but will also make for a more pink than purple colour.• If, after 24 hours, your syrup is still very pale in colour, add a couple extra berries.