Lilac sugar

NOTES

Do not wash the flowers.
The stems and leaves of lilacs tend to be tough and bitter. Use only the blossoms to make lilac sugar.
I recommend you shake the jar of homemade lilac sugar at least once a day every day for 5 days or up to a week. That way you prevent your jar of sugar to become one solid mass as the sugar pulls the moisture from the lilac blossoms.
The blossoms do often turn brownish after a while, but that’s normal.
After the lilac blossoms dry (which usually takes a week), you can strain them from the sugar by pressing it all through a fine-mesh sieve.
Put lilac sugar in a bowl, for 1 or 2 days, cover with a dish towel and let the sugar completely dry from any moisture from the blossoms.

1.	Gather vibrant lilac blooms that have just opened and that aren't yet turning brown.
2.	Remove single flowers from the branch and pluck them one by one into a small bowl.
3.	Put a couple of tablespoons of sugar in the bottom of a jar.
4.	Layer lilac blossoms on top of the sugar.
5.	Repeat the layers, ending with sugar as the top layer.
6.	Put a lid on the jar and shake the contents.
7.	Shake the jar every day for a week. You can gently shake it or stir through the sugar with a spoon to break up the clumps.
8.	At the end of the week the flowers should be dried and the sugar infused.
9.	Strain the blossoms from the sugar if desired.
10.	Store the sugar in a dark cool place.