Spring is so fleeting. Though the season is filled with fragrant blooms popping up everywhere, in so many varieties, it seems each only lasts for a moment before withering and giving way to the dominant green leaves of Summer.
So it is with Lilacs. And I find it a shame that we only have a small sliver of the year to enjoy their lovely aroma. This past mothers day I was about to make my favorite – Strawberry Shortcake. The lilac bushes in the backyard of my in-laws caught my attention. Wouldn’t the delicate floral scent of those lilacs be so nice infused with the strawberries? In short – super yes. So I made a batch and once the syrup was finished I sliced up a few pints of berries and poured the syrup over them. The result was dreamy.
- 1 quart Lilac Blossoms, tightly packed
- 2 cups Raw Cane Sugar
- 2 cups Water
- 3-4 Blackberries or Blueberries
- 2 teaspoons Fresh Lemon Juice