How to: Make Lilac-Infused Honey
To my surprise, the second spring after we moved into our house, I discovered a young lilac bush in our backyard growing against the window of our laundry room. The intoxicating smell of the purple-hued lilac blossoms (Syringa vulgaris) drove me to investigate ways to enjoy the blooms long after spring had passed. I quickly found lilac honey and I was sold.
This is the second spring I have made lilac honey and it’s become a ritual, an act of love (as I make it mostly for friends and family) and a way to give thanks and connect with plant allies.
Herbalists, skincare experts, and aromatherapists tout lilac’s benefits with fever-reducer, astringent and anxiety-soothing properties. Whatever the claim, I’m soley here for the smell and taste, especially married with the sweet and nutty flavors of golden honey. You can even use it as a face mask treament!
The recipe below is incredibly simple and can be replicated with other flowers and herbs. The key before creating your own botanical-infused honey is to make sure the lilacs (or plant/herb of your choice) are free from pesticides and herbicides and to gather the freshest blooms or leaves.
This recipe works beautifully with other plants and herbs such as rosemary, lemon balm, mint, calendula, violet, rose, lavender, and sage.
Lilac Honey
Supplies and set-up: freshly cut lilac stalk with blossoms, paper towels, access to water or bowl of water, sanitized jar or vessel with lid, honey, and an empty bowl.
Dunk your lilac stalk (with blossoms still attached) in a bowl of water or rinse several times under faucet. I prefer to use the bowl then rinse twice since I live in a high-pollen area.
Gently blot the lilac blossoms with a paper towel to remove water. Be sure to do this with little pressure as possible to preserve the aromatics of the delicate flowers.
Once the blossoms are dried, pluck off each individual flower to fill your empty bowl. Turn this into whatever ritual if you feel drawn to - dance, sing, visualize or call in what you desire for yourself and others this spring.
With a full bowl of blossom, dab once again with a paper towel to remove any excess water that might have been missed.
Fill your empty jar up with the blossoms.
Slowly add the honey to your jar or vessel, allow the honey to settle to the bottom and bubble. Add more to fill the entire jar and seal with lid.
No need to shake the jar, the infusion has already begun! Store your jar for up to 2 weeks in a cabinet (I prefer mine up to a week) and out of direct sunlight. Over time, you’ll notice the honey settles to the bottom and the blossom (now smaller) have floated to the top.
Once your infusion is complete, enjoy! Scoop out the honey and flowers (they’re edible) and enjoy in tea, on pastries or any other way you’d like. You may even use this as a face mask, just apply a thin even layer on skin and leave on for 10 minutes.
Your concotion can be used up to 6 months (however, I prefer 2 months for peak freshness).