Spring in Alberta means lilacs. Those fragrant little flowers start popping out in June and it seems like everywhere you walk you can smell them. Unfortunately the season is way too short. That is why we want to help you preserve the smell of Spring with this beautiful, easy recipe for Lilac Sugar.
Lilac Sugar can be used to replace regular sugar in cookies, biscuits, scones, tea, cocktails, salad dressing, marinades and more. Wherever a hint of floral, fragrance could be used to elevate your dish! The taste is not over powering but if you want just a bit you can always mix in half lilac and half regular sugar.
This will keep in the pantry for months so make a big batch (the recipe below is easily doubled, tripled or quadrupled depending on how many lilacs you can find!) and enjoy the smell of fresh, beautiful lilacs until they come back next year.
Lilac Sugar Recipe
1/4 cup Lilacs
3/4 cups Sugar
Step 1 – Pick the flowers you want to sugar. When you are using flowers for baking and cooking make sure you collect the flowers from an area you are familiar with so you know if they have been sprayed with any chemicals or toxins.
Step 2 – Pick off the flower parts from the stem trying to remove as much green stem as possible. If a little gets into the sugar it is OK but for looks you basically want just the flower. They are very easy to pull off with your fingers. Avoid using scissors as it will bruise the petals releasing the fragrance before you want to. If you can do this step outside it is best as tiny bugs and twigs will come out.
Step 3 – Rinse and wash the flowers to remove any other unwanted bugs, leaves, or twigs. Shake the flowers under a gentle stream of water to keep the flowers intact.
Step 4 – Spread the flowers evenly on a tea towel to dry for at least an hour. You want the flowers to have no excess water on the petals or your sugar will clump.
Step 5 – Once the flowers are dry layer the flowers and the sugar into a mason jar. Don’t worry about even layers as you will be shaking the jar over the next few days. Make sure to leave a few centimetres of room at the top of the jar to allow for movement when shaking.
Step 6 – Shake the contents of the jar every day for a week. I usually put the jar by the coffee maker to remind me to shake it every morning. As you go about your day if you walk past the jar give it a little shake too. The more you shake the more the flavours and fragrances come out. This is a great job for kids!
Step 7 – Once a week passes the sugar is ready! You can sift the sugar to remove the flowers and leave just the flavoured sugar or leave them in. They are edible and make a beautiful addition when you use the sugar.
