Sparkling Lilac Lemonade
Enjoy the short lilac season by turning its flowers into a cocktail, with a sweet and subtle lilac-infused syrup. Add blackberries for some colour, a drop of gin for a floral touch and lemon juice to turn it into lemonade. This beverage announces that the warm season is here to stay!
Ingredients
- 1 cup (250 ml) water
- 1 cup (210 g) sugar
- 1 cup (25 g) fresh lilac blossoms, washed, drained and patted dry
- 4 fresh blackberries (optional) (see note)
- Crushed ice
- 1/4 cup (60 ml) sparkling water
- 1 1/2 oz (45 ml) lilac syrup
- 1 oz (30 ml) lemon juice
- 1 oz (30 ml) gin
- 1 lemon wedge
- 1 small cluster fresh lilac blossoms, washed, drained and patted dry
Instructions
- In a small pot, bring the water and sugar to a boil, stirring just until the sugar has dissolved. Remove from the heat. Add the lilac blossoms and blackberries. Let cool. Cover and refrigerate until completely chilled, about 1 hour.
- Place a sieve over a bowl. Strain the syrup through the sieve, pressing with the back of ladle to extract as much liquid as possible. Compost the flowers and blackberries. The syrup will keep for 2 weeks in an airtight container in the refrigerator (see note).
Enjoy the short lilac season by turning its flowers into a cocktail, with a sweet and subtle lilac-infused syrup. Add blackberries for some colour, a drop of gin for a floral touch and lemon juice to turn it into lemonade. This beverage announces that the warm season is here to stay!