So unassuming for most of the year, lilac trees bursts into floriferous brilliance for the month of May, their branches bowed by the abundance of their flowers that tremble in the rough breezes of late Spring and fragrance the air with their sweet scent.

I’ve been planning to create a recipe for a lilac cordial for the last few years but the busyness of life with small children has distracted me and I’ve missed several seasons; the blossoms are as fleeting as they are beautiful and can brown after one heavy downpour. With this is in mind I’ve approached this Spring with an almost zealous vigilance, checking each day as the panicles of buds gradually unfurl, from base to tip, each amethyst flower throat flushed with softest mauve. My diligence paid off and last week I returned to the kitchen with a pleasingly weighty armful of blooms.

To harvest the blossoms it’s best to use a pair of small secateurs to make clean cuts and reduce any damage to the tree. Cut at the base of each panicle, being careful not to bruise the petals. The green stems can be very bitter so it’s important to remove each flower so that you’re only using the petals. This can be a painstaking or meditative task depending on your state of mind so I suggest finding somewhere comfortable, pouring yourself a cup of tea and enjoying the process.

A common sight in parks and gardens, lilacs have become naturalised in the UK and can often be found in woodland and wasteland. As with all foraging please be mindful of how much you take, removing only a few flower bunches from each tree, saving plenty for the bees.

The base syrup for this cordial is incredibly easy to make and my go to for capturing all kinds of flavours and fragrances, from blackcurrant leaves to elderflower blossoms. The citric acid can sometimes be tricky to find on the high street but is readily available online and is essential for balancing the sweetness and astringency of the finished drink.

As the zest is used in this recipe it’s important to use unwaxed and organic lemons so as to avoid any unwanted nasties in your finished cordial.

What you’ll need: Equipment

• Digital weighing scales
• Measuring bowl
• Measuring jug
• Large saucepan 
• Wooden spoon
• Chopping board
• Sharp knife
• Large bowl or washing-up bowl
• Colander
• Sieve and muslin or jelly bag
• Funnel
• Glass bottles

What you’ll need: Ingredients

• 1250g white sugar
• 750ml water
• 1 organic unwaxed lemon
• 10 lilac heads, cleaned and flowers removed from stalk
• 50g citric acid

Method

1. Add the sugar and water to a large saucepan and gently heat until the sugar has dissolved, stirring occasionally. 
2. When the sugar has completely dissolved bring to the boil and then remove from the heat and set aside.
3. Pare the lemon (remove the yellow zest in strips using a sharp knife, leaving the white pith behind) and then slice the lemon into rounds.
4. Gently pick over each head of blossom removing each individual flower, taking care not to include any of the bitter green stems.
5. Fill a washing up bowl with cold water and add the flowers. Gently swirl them around to remove any dirt or insects then drain through a colander, giving a gentle shake to remove as much of the water as possible.
6. Add the lilac flowers, lemon rounds and zest and citric acid to the sugar syrup. As the petals come into contact with the warmth they will instantly seem to fade, but take heart, they are simply yielding their colour and fragrance and the syrup will begin to take on a deepening peachy hue. Cover and allow to infuse overnight.
7. Place a muslin square or clean tea-towel inside a fine mesh sieve (or alternatively use a jelly bag) and strain the cordial into your largest jug, before decanting into sterilised bottles. 

To make Lilac Lemonade

Mix one part syrup to five parts water (still or sparkling) and add lemon juice to taste. I find the juice of half a lemon per serving to be a good rough guide.

Other uses for lilac: Lilac flowers can be baked into a range of goods, including cakes, scones and bread. They impart a delicate colour and flavour to icing and make beautiful edible decorations, both crystallised and fresh. One of the easiest ways to extend their season is to freeze the flowers in ice to use in your drinks throughout the summer.

Have you tried this recipe? If so I’d love to hear from you. Tag @thehungrybotanist or #thehungrybotanist to share your makes on Instagram.