1. Detach each flower and place them on a clean cloth to let any little critters that may have moved in make an emergency exit.
2. In a pot, bring the water, lilac flowers and lemon to a boil, stirring from time to time.
3. When the water starts to simmer, turn off the heat and let steep for 20 to 25 minutes, covered.
4. In a bowl, strain the infusion through a sieve. Press the flowers well to extract as much infusion as possible. Set the lilac flowers aside.
5. Rinse the pot, pour in the strained infusion and heat over medium-high heat.
6. Gradually add the sugar to the infusion. Stir until completely dissolved.
7. Place a small plate in the freezer.
8. Bring the syrup to a boil, stirring from time to time. After about twenty minutes, the mixture will start to thicken and bubble up: that's what we want!
9. When the bubbles start to rise toward the edge of the pot, take the plate out of the freezer to test the syrup's consistency.
10. Pour a spoonful of syrup onto the cold plate. Swirl the plate in small rotations to check whether the mixture is still liquid. Dip a finger in to really look at the consistency. If the consistency is honey-like, move on to the next step. Otherwise, heat a few more minutes until the desired consistency.
11. Turn off the heat and pour everything into two small 125 ml jars.
12. Let cool on the counter for a few hours before putting on the lids.
Store this delicious concoction in the refrigerator!
How to use it
Enjoy on fresh bread, in coffee, on ice cream, on fruit, in lemonade... Sky is the limit!
