When May and June are in full bloom and the scent of lilac fills gardens and hedgerows, it’s time to have a taste of early summer. One of the most beautiful and simple ways to do this is by making lilac sugar – a delicate, fragrant sugar blend that transforms ordinary desserts into something truly special.
In this post, we’ll show you how to make your own lilac sugar – and how to use it in both food and drinks.
What is Lilac Sugar?
Lilac sugar is simply sugar that has been mixed with fresh lilac blossoms. The result is a floral, lightly perfumed sugar that both smells and tastes like Spring.
It’s perfect as a small hostess gift or as a finishing touch for homemade pastries, strawberries, tea, or lemonades.
How to Make Lilac Sugar:
Lilac Sugar
Ingredients
- 100 ml lilac blossoms, unsprayed, freshly picked, and without stems (about ½ cup)
- 200 ml sugar, about 1 cup
Instructions
- Place the sugar and lilac blossoms in a blender, food processor, or mortar.
- Blend or grind until the flowers are finely chopped and well mixed with the sugar.
- Dry the sugar: Spread it out on baking paper and let it dry at room temperature for 24-48 hours. Stir a few times throughout the day.
- Transfer the sugar to a dry, airtight jar.
Lilac sugar will keep for several months.
Ideas for Using Lilac Sugar
Lilac sugar can be used in many ways – here are some of our favorites:
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Sprinkle over fresh strawberries or rhubarb for a floral twist.
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Use it to rim cocktail glasses.
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Stir a spoonful into tea, warm milk, or lemonade.
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Incorporate it into baked goods – try it in cookies, muffins, or meringues.
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Sprinkle over Greek yogurt with fruit and nuts.
💡 Tips and Tricks:
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Only use unsprayed blossoms – ideally from your own garden or wild areas you know and trust.
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You can also create variations by blending in rose petals or lemon balm.
A Little Taste of Spring – All Year Round
Lilac sugar is a small everyday luxury that reminds us of blooming hedges and light-filled evenings – even in the depths of winter.
Make a jar or two now while the lilacs are in bloom – and keep them as a lovely, edible souvenir from Spring.
