Capture the essence of spring with fragrant lilac sugar! This infused sugar recipe comes together in a few simple steps and is a great way to impart a subtle floral flavor to desserts, baked goods, and drinks. It also makes a lovely homemade gift for lilac lovers.
For more lilac recipes, try lilac syrup and lilac jelly.
Homemade lilac sugar
Making lilac sugar is so easy, you might find you always want to keep a jar at hand. You can add it to drinks (try it in lemonade or tea), baked goods, desserts, whipped cream, you name it.
My easy recipe is made from just 2 ingredients: granulated sugar and lilac blossoms. It takes only a few minutes to prepare, and you’ll be rewarded with a wonderfully fragrant sugar with a light lilac flavor.
Cherry blossom latte, lavender cookies, and rose truffles are some of my other springtime favorites you’ll love too.
Are lilacs edible?
Yes, lilac blossoms are edible and can be used fresh or dried. You just want to ensure you pick flowers from lilac bushes that haven’t been sprayed with any chemicals. I also would avoid lilacs that grow close to busy roads.
What does lilac sugar taste like?
Lilac sugar tastes sweet with a slightly floral flavor and hints of citrus. The aroma is more subtle than the intense smell of lilacs, but it adds a lovely flowery twist to desserts and drinks. The delicate aroma is also much lighter than lavender or roses.
Ingredients
My simple recipe calls for just 2 ingredients: sugar and lilac flowers. You’ll need:
- 1 1/2 cups granulated sugar – I recommend sticking with granulated sugar. The lilac aroma doesn’t transfer well to brown sugar.
- 1 cup fresh lilac blossoms – For the best taste, select the most fragrant lilac flowers you can find.
Instructions
1. Pick lilac flowers
Cut lilac flowers in the morning when they are fully hydrated. Choose blossoms from healthy bushes that haven’t been treated with chemicals.
2. Clean flowers
Give the lilac bushels a gentle shake to remove any dirt or hidden bugs. Rinse them in cold water. Then, lay them out on a paper towel to dry completely. It’s important to dry them well so you aren’t adding any extra moisture to the sugar.
3. Remove blossoms
Gently pull the lilac blossoms from the stem. Hold the flower over a bowl to catch the blossoms. Lilac stems and leaves taste bitter, so make sure to pick only the blossoms.
4. Combine the lilacs and sugar
Place the sugar and lilac flowers into a large mixing bowl and whisk to combine.
5. Let infuse
Transfer the lilac sugar into a jar or container. Cover with a paper towel or cheesecloth and let sit overnight. The next day, seal the jar and shake well to combine. Open and cover again with a paper towel/cheesecloth. Repeat this process for 5 to 7 days. The blossoms need time to infuse the sugar. The longer the mixture sits, the stronger the lilac flavor.
6. Strain and store
After a week, pour the sugar through a fine-mesh sieve to strain out the flowers. I usually leave the lilacs in the sugar and strain them whenever I want to use some.
Keep the lilac sugar in a sealed jar and store it in a dry, cool place like a kitchen cupboard.
How to use
Lilac sugar is spring magic in a jar! You have endless possibilities and can use it like you would regular granulated sugar. Here are a few ideas:
- Desserts: Sweeten cheesecake, trifle, pudding, or ice cream with lilac sugar.
- Baked goods: Roll sugar cookies in lilac sugar or sprinkle it over cakes, cupcakes, and other treats. I use it to bake my delicious lilac cookies.
- Drinks and cocktails: Add a spoonful of lilac sugar coffee and tea or use it to make a lilac simple syrup for refreshing lemonade and cocktails.
- Lilac-infused whipping cream: Whip up lilac-flavored cream to dollop on scones, desserts, or strawberry shortcakes. Add 2 to 3 tablespoons of lilac sugar to every cup of heavy cream.
- Body scrub: Create a lilac sugar body scrub by combining 1 cup of lilac sugar and 1/3 cup liquid coconut oil.
Storage & shelf life
Lilac sugar will last for up to a year if you store it in a dark, cool location out of direct sunlight. Sugar is a natural preservative, so you can store it even longer. However, I find the aroma fades over time and I recommend using the sugar within 3 to 4 months.
Questions you may have
Some recipes say you shouldn’t wash the flowers. Why do you recommend it?
A lot is going on in my backyard. Birds, insects, pollen, dust, and whatnot, so I feel more comfortable rinsing the blossoms first.
Why are my lilacs turning brown?
As you can see in the photo, the blossoms in my lilac sugar turned a deep violet hue after a couple of days. I have tested the recipe with different lilac varieties and found that some (especially lighter ones) brown while others don’t. It’s normal.
To reduce the chance of browning, gather fresh, vibrant blossoms that haven’t browned yet.
And no worries, if your blooms brown, your lilac sugar will still taste delicious.
My lilac sugar smells weird. Why is that?
Sugar is a natural preservative and doesn’t go rancid. However, fresh lilac flowers contain moisture, which can go bad if the jar is sealed airtight and not shaken every day.
I always make sure my sugar has a chance to aerate, and I have never had any issues.
My lilac sugar is too wet and clumping. What can I do?
If your lilac blossoms contain a lot of moisture or it’s very humid, the sugar might clump together, but there is an easy way to fix it:
- Spread the sugar in an even layer onto a rimmed baking sheet lined with parchment paper.
- Bake the sugar at 200°F / 100°C for 5 minutes. The heat helps to dry the sugar.
- Let it cool before transferring it to a storage container.
Lilac Sugar Recipe
Capture the essence of spring with fragrant lilac sugar! This infused sugar recipe comes together in a few simple steps and is a great way to impart a subtle floral flavor to desserts, baked goods, and drinks. It also makes a lovely homemade gift for lilac lovers.
Ingredients
- 1 1/2 cups / 300 g / 10.6 oz granulated sugar
- 1 cup / 30 g / 1 oz fresh lilac blossoms
Instructions
- Pick lilac flowers. Cut lilac flowers in the morning when they are fully hydrated. Choose blossoms from healthy bushes that haven't been treated with chemicals.
- Clean flowers. Give the lilac bushels a gentle shake to remove any dirt or hidden bugs. Rinse them in cold water. Then, lay them out on a paper towel to dry completely. It's important to dry them well so you aren't adding any extra moisture to the sugar.
- Remove blossoms. Gently pull the lilac blossoms from the stem. Hold the flower over a bowl to catch the blossoms. Lilac stems and leaves taste bitter, so make sure to pick only the blossoms.
- Combine the lilacs and sugar. Place the sugar and lilac flowers into a large mixing bowl and whisk to combine.
- Let infuse. Transfer the lilac sugar into a jar or container. Cover with a paper towel or cheesecloth and let sit overnight. The next day, seal the jar and shake well to combine. Open and cover again with a paper towel/cheesecloth. Repeat this process for 5 to 7 days. The blossoms need time to infuse the sugar. The longer the mixture sits, the stronger the lilac flavor.
- Strain. After a week, pour the sugar through a fine-mesh sieve to strain out the flowers. I usually leave the lilacs in the sugar and strain them whenever I want to use some.
- Store. Keep the lilac sugar in a sealed jar and store it in a dry, cool place like a kitchen cupboard.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 0g
