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Lilac Lemonade

Lilac Lemonade


6-8 servings

Lilac syrup:
1 cup water
1 cup sugar
1 cup lilac blooms (no stems or leaves)
¼ cup Blueberry Fruit Syrup

½ cup sugar (add more if you want it to be sweeter, or if you are not using any lilac syrup)
¾ cup lemon juice
2 ¼ cup water (divided)

- When harvesting the lilac blooms, make sure you are only keeping the purple or pink part of the flower. You do not want to have any leaves or stems in your syrup. It may take some time to remove the blooms from the stems, but it is worth the time.
- To make the lilac syrup add the water, sugar, lilac blooms, and blueberry syrup into a small saucepan. Bring to a boil, then simmer on low for 15 minutes. Strain the syrup through a fine mesh strainer and set syrup aside to cool at room temperature. You can store this in the fridge but bring to room temperature before using as it thickens when cold. Syrup will last for up to 1 month.
- To make the lemonade first make the simple syrup. Bring the sugar and 1 cup of the water to a simmer, to dissolve the sugar. Set aside to cool completely.
- Stir the lemon juice and remaining water together. Once the simple syrup has cooled down, stir into the lemon mixture. Add ice and lemon slices to a large pitcher and pour lemonade over the ice. Serve cold.
- To make lilac lemonade start by filling each glass with ice and pour over 2 Tbsp of lilac syrup. Fill the rest of the glass with lemonade, top with a lemon slice, an adorable straw, and some lilac blooms. Enjoy!

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Ursula Frobel - June 16, 2021

Thank you for all the wonderful recipes.
We enjoy trying them.
Thanks also for your absolutely delicious and less sugary preserves. They’re our favourites and we share them with friends locally, and relatives abroad.

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