Lilac sugar is a breeze to make. All you need is lilac blossoms, white sugar, and a little time. After about a week, just sift out the blossoms, then use it anywhere you would use white sugar in recipes.
One of my favorite ways to use lilac sugar is in these lemon poppy seed shortbread cookies—you can omit the lemon, poppy seeds, or both if you want. It’s also a terrific addition to these blueberry cake donuts. Maybe because of all the purple?
The same principle of making floral-scented sugar applies to any fragrant, edible flowers. Wild rose sugar is also be gorgeous but tends to be stronger in flavor than lilac.
- Lilac blossoms
10 Ways To Use Lilac Sugar
- Whip with 35% cream to make lilac whipped cream.
- Cream with butter in your favourite cake recipe.
- Sprinkle on top of scones or pie crust before baking.
- Use in place of regular sugar in your favourite homemade ice cream recipe.
- Toss with pears and roast them.
- Add to fresh chopped strawberries, let the berries macerate, and use for strawberry shortcake.
- Mix with oats, butter, and flour on top of blueberry crisp.
- Make lilac-scented rhubarb simple syrup.
- Use as an ingredient in a homemade lemonade, iced tea, or an Earl Grey mocktail.
- Rim the glass of a summer cocktail.
Use Lilac Sugar In These Recipes
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How To Make Lilac Sugar
- Measuring cups and spoons or digital kitchen scale
- Glass jar with tight fitting lid
- 1 cup sugar
- ½ cup lilac blossoms, removed from stem, gently shaken to loosen dirt or insects
- Measure the sugar into a glass jar with some extra room in the jar. Add the lilac blossoms to the sugar. Seal the lid tightly and give the jar a gentle shake all over. Store the jar in a cool dark place, shaking it once a day for at least one week. Remove any browned blossoms as needed.
- Use a fine mesh strainer to sift the lilac flowers out of the sugar. Store the lilac sugar in the jar and use anywhere you would use regular sugar.