Syringa vulgaris • Lilac • In the Kitchen

Cultivars vary in taste.

Pick the flower panicle when they are just opening

Remove the individual florets if they are to be used in soft cheese, yogurts or as a garnish for desserts. The lilac is astringent therefore it will require a sweetener when eaten raw. Flowers can be crystallized or folded into batter to make fritters.

Lilac Vapor Liqueur (Thanks to Chef Dave Fairbanks’ terminology)

Leave the flower panicle as is for an infusion to complement meat, poultry, fish, grains and vegetables, milk based desserts, sorbets and beverages.

Ingredients

• 9 lilac panicles
• 1 x 750 ml bottle vodka
• 500 ml sugar
• 250 ml water

Instructions

• In a non aluminum bowl place 3 lilac panicles with the vodka
• Macerate for 6 hours - Strain
• Replace lilac with 3 new panicles
• Macerate for another 6 hours - Strain
• Replace lilac with 3 new panicles
• Macerate for another 6 hours - Strain
• On low heat in a small pot dissolve the sugar in the water
• Cool and then add to the lilac vapor
• Bottle and let sit in a cool dark area for at least 1 month

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