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 the botanical realm.
Herbalists, skincare experts, and aromatherapists tout lilac’s benefits with fever-reducer, astringent, and anxiety-soothing properties. Whatever the claim, I’m solely 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 treatment!
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 the faucet. I prefer to use the bowl and 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 as little pressure as possible to preserve the aromatics of the delicate flowers.
Once the blossoms are dried, pluck off individual blooms to fill a clean and empty mason jar (reused pasta jars are my favorite).
Fill your empty jar up with the blossoms.
Slowly add honey to the jar. Allow the honey to settle to the bottom and bubble. Add more to fill the entire jar and seal with a lid.
Store your jar for up to 2 weeks to infuse. I prefer to apply low heat by wrapping a heating pad around my jars and gently turn them upside down and back a few times a day. 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 you have the option of straining the collapsed blooms out, do this slowly and with a small stainer. Some folks like to keep the flowers inside as they are edible. Enjoy in tea, on pastries or drizzled on dessert or vanilla ice cream.