- 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.