{"id":15636,"date":"2021-05-24T17:33:02","date_gmt":"2021-05-24T14:33:02","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=15636"},"modified":"2021-05-25T08:10:04","modified_gmt":"2021-05-25T05:10:04","slug":"lilac-sugar","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/lilac-sugar\/","title":{"rendered":"Lilac sugar"},"content":{"rendered":"
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N<\/strong>OTES<\/strong><\/p>\n

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  1. Do not wash the flowers.<\/li>\n
  2. The stems and leaves of lilacs tend to be tough and bitter. Use only the blossoms to make lilac sugar.<\/li>\n
  3. 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.<\/li>\n
  4. The blossoms do often turn brownish after a while, but that\u2019s normal.<\/li>\n
  5. 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.<\/li>\n
  6. 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.<\/li>\n<\/ol>\n

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