Some flowers not only embellish balconies and gardens, but also flavor recipes. This is the case of marigolds, for example, which keep parasites away from the garden and can be used in various preparations (here some ideas).
The same goes for lilacs. Yet those who have these beautiful flowers in the garden often do not know that they are also a precious ingredient in the kitchen. Here’s how to use them to make a delicious and refreshing syrup.
How to choose the right flowers
Violets, pinks, burgundy, whites, yellows… With their thousand colors and delicate scent, lilac flowers embellish any garden. In addition to its own beauty, however, this shrub it is also appreciable for its usefulness. Lilacs are in fact edible: yet, those who have these splendid flowers in the garden often do not know that they are also a precious ingredient in the kitchen.
The lilac shrubs bloom right between April and May. Just in time to make a refreshing spring syrup.
But be careful: to pick the flowers, it is better to choose a shrub that is not treated with chemicals and away from possible pollutants. Better to avoid, therefore, if the plant is located on the side of a road. If you’re lucky and have the right bush available, here’s how to proceed.
The recipe for lilac flower syrup
Ingredients:
a) four cups of lilac flowers (about three flower clusters);
b) two cups of sugar;
c) two cups of water.
Procedure:
a) shelling the “cobs” of flowers;
b) with the help of a colander, rinse the flowers under a jet of cold water;
c) in a saucepan, dissolve the sugar in the water and bring to a boil;
d) lower the heat, add the lilac flowers, cover and simmer for about five minutes;
e) remove the saucepan from the stove and let it rest for 3-8 hours (depending on the intensity you want to achieve);
f) filter and place in a glass bottle.
The syrup thus obtained can be stored in the refrigerator for about two weeks. It is excellent both mixed with ice water and lemonade.
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