Lilac Infused Sugar
1-2 cups Granulated sugar
¾-1 cup Lilac blossoms
Pick the lilac blossoms when they are in their peak. I like to clip off the blossoms along with a little bit of the stems as lilacs need to be pruned once they are finished blooming. Once picked, I find it’s best to leave them outside for 10 minutes or so, just to let some of any unwanted bugs make their escape. Rinse the lilacs in cold water and shake any excess water off. Let dry for 1-2 hours. This will help keep the moisture to a minimum. The moisture will make the sugar hard as a rock as the sugar pulls the moisture from the blossoms as it dries.
Pick the blossoms off the stems of the plant, discarding all the stems and leaves. Place the blossoming in jar or bowl with a layer of sugar started. As you pick the lilacs, alternate with layers of sugar. Give it a good stir. Let the blossoms infuse for a week, stirring every day so the sugar stays loose. You can sifted off the flowers from the sugar if you like, however, I like to leave mine in for added lilac flavour. If the sugar has become too clumpy, I’ll often give it a quick buzz in a spice grinder as well.
How to use lilac sugar
Simply replace in one-for-one in any recipe whose flavour profile would pair well with lilac, such as:
Lilac dusted doughnuts filled with pistachio cream
Make a simple syrup for cocktails or summer drinks
Add to your favourite tea for a little something extra
Top a batch of sugar cookies with a little sugar sprinkle/candied flower
Inspirations are endless!