Estimated reading time: 5 minutes
Lilac Flower Sugar is an easy, 2-ingredient Lilac recipe. You can use it as a sweetener on other recipes, desserts, or drinks/beverages. Enjoy this lovely, floral, lilac-scented sugar with your food or dessert.
Lilac Flower Sugar
Hi Everyone, I have a new Lilac flower recipe to share with you today: Lilac Flower Sugar!
This is one of my favorite ways to use Lilac flowers because you can still really smell the scent of the Lilac Flowers because that is one of their most distinctive traits, apart from their visual beauty.
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Wouldn’t this Lilac Flower Sugar look beautiful sprinkled on a dessert?
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HAVE GOOD FORAGING BOOKS AND GUIDE
I use the book, “Northeast Foraging” as a guidebook, specific to my region. I suggest you also ask people who are experts in foraging in person to give you 2nd options when foraging. Never eat wild food that you are not 100% sure is safe to eat! Remember, always safety first!
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I am compiling all my Lilac (Flower Blossom) recipes in one post, called Lilac Recipes Collection, where I share information about gathering Lilac flowers and other recipes. I will keep it updated every time I add a new Lilac recipe there.
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I you try this Lilac Flower Sugar recipe and like it, please let us know in the comments below, and let us know in the comments at the end of the post! Thank you for reading and following along!
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Lilac Flower Sugar
Lilac Flower Sugar is an easy, 2-ingredient Lilac recipe. You can use it as a sweetener in other recipes, desserts, or in drinks/beverages. Enjoy this lovely, floral, lilac-scented sugar with your food or dessert.
Ingredients
- 1/4 cup Lilac Flowers, no stems or leaves, washed and dry
- 1/4 cup granulated white sugar, organic, if possible
Instructions
- In a sterilized mason jar, add the sugar and then the Lilac flowers, cover the jar with its lid, and then shake. Store in the refrigerator. Shake every 2-3 days to help evenly infuse the lilac blooms into the sugar. Enjoy desserts or beverages!
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 65Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
Please note that the Calculated Nutrition is an estimate at best.
- First published: 11/6/2021
- Updated & republished:
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I cannot have sugar, but would this work with erythritol? Thanks!
I have not tried that option, but if you try it, let us know how it works out, thank you!
Dear Abby, to answer your question, yes, in theory, you can make Lilac Flower Erythritol by following the same process described in the recipe for Lilac Flower Sugar. Simply substitute erythritol for sugar in the recipe, and proceed with the same steps for infusing the lilac flowers in the sweetener.
It’s important to note that erythritol is a sugar alcohol that does not have the same properties as sugar, so the texture and taste of the final product may differ slightly from that of the original recipe. However, it’s still possible to achieve a similar floral flavor and aroma with erythritol.
Also, keep in mind that erythritol may have different levels of sweetness compared to sugar, so you may need to adjust the amount of erythritol used in the recipe to achieve your desired level of sweetness. I will add that I have not personally tried this method at this point in time. If you try it, please let us know how it turns out. Thank you for your question, kind regards, Sara
Thanks for the recipe! How long does this last in the fridge?
This recipe for Lilac Flower Sugar should last for several weeks to several months if stored properly in an airtight container in the refrigerator. The sugar will absorb the fragrance and flavor of the lilac flowers, and the longer it sits, the stronger the flavor will become. However, the color may fade over time. Be sure to use a clean, dry spoon each time you use the sugar to avoid introducing moisture to the container, which could cause the sugar to clump or spoil. If you notice any signs of spoilage, such as mold or an off odor, discard the sugar.