CANDIED LILACS – or CANDIED FLOWERS – tiny cute edible flowers to decorate your dessert or cake. So feminine and fine. Yes, Lilacs Syringa vulgaris are edible flowers. Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May.To make CANDIED LILACS I pick lilacs in the morning. I have some in my garden. They also grow wildly at the countryside. So get out there and pick your Lilacs! Store in refrigerator. CANDIED LILACS are so cute.INGREDIENTS: 10 LILAC HEADS; 100 grams granulated sugar; 2 pasteurized Egg whites; Container to store candied lilacs. HOW TO DO: Strip LILAC FLOWERS from their stems. Separate each flower from the lilac.First dip each lilac flower in Egg whites – then dip the lilac flower in granulated sugar. Place each lilac floweer on baking sheet. Place LILACS in a container. Store for 1-2 days in refrigerator. CANDIED LILACS – almost magic…..CANDIED LILACS – are tiny beauties of spring to decorate your cake or dessert. Bon appetit !
LILAC SYRUP FROM DARK PURPLE LILACS. LILAC SYRUP is a ”Summerdrink that rocks!” Made of dark purple Lilacs is the most beautiful red syrup ever! Serv LILACS SYRUP chilled with a slice of lemon and icecubes. Yes, Lilacs are edible (Syringa vulgaris). Lilacs grow into huge bushes with hundreds of blossoms that exude the most heavenly scent. Lilacs have a short season and blossom in spring in May. So get out there and pick your Lilacs! The recipe gives approximately 2 liter of LILACS SYRUP. Fill in cleaned, boiled glass-bottles. Store in refrigerator. LILACS SYRUP a taste of spring in a magical red colour.This morning I went picking DARK PURPLE LILACS, I’m in love with Lilacs, aren’t they beautiful?INGREDIENTS: 25 LILAC HEADS; 1½ lemons, sliced; 900 grams granulated sugar; 30 grams citric acid ; 1¼ liter boiling water. Container of minimum 3 liters; glass-bottles.
HOW TO DO: Strip LILAC FLOWERS from their stems. Place LILACS in a large container. A container non-reactive to boiling water and to store for 3 days in refrigerator. Mix sugar and citric acid. Add sugar and citric acid into LILACS. Place lemon slices on top of LILACS. Bring water to boil. Pour boiling water over the LILACS-mix. Stir well so that sugar and citric acid dissolves. Cover the container with folie. Store in refrigerator for 3 days. Take it out of refrigerator one time each day – to stir everything well (”from bottom and up and around”). Cover again and store in refrigerator. After 3 days: Use a clean tea-towell/piece of cloth (cotton) – to pass the LILACS through the cloth into cleaned, boiled glass-containers. Close bottles. Store LILACS SYRUP in refrigerator.Yes, felt like baking STRAWBERRY TARTS, recipe on http://marlenesmadblog.dk/jordbaer-taerter-med-floedeskum/ Whip the whipped cream. Mix some mascarpone with 1-2 tablespoons LILAC SYRUP. Fold it gently in whipped cream. Put on newly baked tarts your whipped cream. Then place strawberries in slices on the cream. Decorate with some LILAC flowers. They taste so good! Serv a glass of LILAC SYRUP diluted with ice water, a slice of lemon and ice cubes… LILAC SYRUP a taste of spring in a magical red colour. Bon appetit !