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A glass jar of lilac syrup surrounded by blossoms.

Honey Lilac Syrup

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.
Course Spring
Cuisine European
Prep Time 5 minutes
Steeping Time 1 day
Total Time 1 day 5 minutes
Calories 13kcal


  • 350 grams honey
  • 250 ml water
  • 50 grams lilac blossoms
  • 3-5 frozen blueberries
  • 1-2 tablespoons lemon juice optional


  • 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.
  • Rinse the lilac blossoms in a fine sieve to remove any dust or insects.
  • 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.
  • 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.
  • 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.


• 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.


Serving: 1tablespoon | Calories: 13kcal | Carbohydrates: 3g | Fiber: 1g | Sugar: 2g