Lilac Lemonade

Credit where credit’s due: My friend Brook Stephens of Faraway Flower Farm and the Barn Marche clued me in on the wild wonder of lilac lemonade a few years ago.

But it took me a few lilac seasons to actually make and marvel over this simple drink that will henceforth be one of my rituals to welcome spring.

Lilacs are one of my (and my husband’s) favorite flowers, so much so that we refer to the period of April and May as “lilac huffing season.”

We have been known to veer slightly into other peoples’ yards during our walks to stick our noses into the fragrant blossoms, we point out particularly impressive lilac bushes on our many back road drives. . . .

Basically, we go loco for lilacs every spring.

So when Brook mentioned (somewhere on Instagram, though I cannot find the post) that you could just stick lilacs in a pitcher of lemonade and they’d infuse the liquid with their intoxicating scent, I was more than intrigued.

I’m just sorry it took me so long to do it.

Does lilac lemonade really taste like lilacs?

Yes and no. The overall effect is a subtle floral flavor in your lemonade, much like creme de violette adds floral notes to a cocktail.

Would you, say, be able to tell the difference between violets and lilacs? I don’t think my palate is sophisticated enough.

But there is a distinct taste of flowers in the lemonade, and it’s something that could only come from a flower as scent-heavy as a lilac.

(For the record, you could do this with other fragrant flowers and herbs, like honeysuckle, jasmine, and lavender. I just happen to love lilacs and thought it was beautiful.)

Do you need a specific type of lilac to make this lemonade?

Nope! If it’s blooming enough to give you a good whiff of scent, you can use any variety of lilac. And there are many lilac varieties out there!

Just make sure the lilac blossoms are in full bloom, because you want the maximum level of fragrance in your lemonade. Flowers that are past their prime won’t have quite as much oomph.

Can you use store-bought lemonade?

Of course! I just like to make lemonade from scratch, because that’s how I roll.

If you’re using bottled lemonade, you can use the approximate ratio of 3 lilac blooms per quart of lemonade. Or follow the recipe below, which yields 6 cups of lemonade.

However you choose to make it, make lilac lemonade a part of your vernal celebrations every year. Your nose and your tastebuds will thank you.

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Lilac Lemonade

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 3 days

Total Time: 3 days 25 minutes

Lilac lemonade is a spring drink that's as easy to make as it sounds: steep fresh lilac blooms in lemonade to infuse the beverage with their fragrance.

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Ingredients

• 1/2 cup (100 grams) granulated sugar
• zest of 2 lemons
• 1 cup freshly squeezed and strained lemon juice (from 7-8 room-temperature lemons)
• 4 to 6 full lilac blooms

Instructions

Make lemon simple syrup:

1. Add the sugar, lemon zest, and 1/2 cup water to a small (1-quart) saucepan.
   
   (I know you know this, but zest the lemons before you squeeze them for their juice.)
2. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the liquid comes to a simmer.
3. Cook for about 1 minute more, then remove from the heat.
4. Strain and cool for at least 15 minutes so it won't scald the lilacs when you make the lemonade.

Make the lemonade:

1. Add the simple syrup, lemon juice, and 4 cups (1 quart) water to a large pitcher. Stir to combine.
2. Add the lilacs, making sure they're completely submerged in the lemonade.
3. Refrigerate and let the lilacs steep for about 3 days.
4. Strain and enjoy.
   

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 0g

The nutritional information above is computer-generated and only an estimate.

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