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Feature of the Month
Christie's Lilacs
Lilacs
Lilacs are native to the Balkan Peninsula of Eastern Europe. They grow wild on rocky hills. They were first introduced into Northern European gardens around the close of the sixteenth century.
They grow in many shades of purple............. light mauve to deep purple and whites.
The delicate flowers provide a beautiful decorative display and a sweet scent; these sweet blossoms are edible and have a delicious flavor which can be used to impart a stunning addition to drinks, cakes and cookies.
Lilac Simple Syrup
Ingredients
1 cup of water
1 cup of granulated sugar
1 cup of Lilac blossoms
about four blueberries for color
juice of 1/2 lemon
Rinse blossoms in a mesh strainer and reserve.
Add water and sugar into a small pan, whisk until the sugar has dissolved.
Bring to a boil and add the lilacs and blueberries; simmer for 20 minuets.
Pour mixture through a fine strainer to remove the solids.
Add lemon juice and allow syrup to cool at room temperature, then seal the jar.
Syrup will keep for up to a month if refrigerated.
Add syrup to freshly squeezed lemon juice. Add water; finish off with a few slices of lemon and lilac blossoms.
Voila!
You have an easy, delicious and beautiful drink.
Lilac Sugar
The flowers of lilacs can be used to scent and flavor sugar.
To remove any bugs, shake the branches.
Remove the blossoms and, in a jar, layer them with sugar.
Shake the jar gently each day.
When the sugar is dry, in a week or so, sift to remove flowers.
The beautifully scented sugar can be used in cookies and cakes or sprinkled over your favorite treat.
It's wonderful stirred into your favorite beverage and especially nice in some teas.
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