Along the Grapevine


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Lilac Fizz

dsc03502.jpgWhile we wait for spring to arrive and hope it does before we get full-on summer, I have been feeling more and more impatient to get outdoors and collect some wild spring edibles. With bitter cold temperatures, snow and ice keeping me mostly indoors, I have been grateful to have saved some of last year’s bounty either dried, frozen or canned. So in anticipation of what I hope to be a great spring for lilacs, I decided to use some of my remaining lilac syrup to make a truly floral cocktail.

Some of you may not have such a syrup in your pantry just now, but as I post this well before the lilacs are in bloom, when they do arrive those of you who live in lilac country¬† will have the wherewithal to prepare enough of this treat to last you all year long. For flavouring ice cream, chantilly, meringues, icings and drinks it is definitely a flavour you don’t want to run out of.

To make the syrup I followed the recipe from this post, one of my favourite wild food blogs, which also has some appetizing lilac recipes to choose from.

For one serving I mixed in an 8 oz. glass:  1 oz. gin, 1 oz. simple lilac syrup, 1 Tbsp freshly squeezed lemon juice,  then filled the glass with soda water and ice.DSC03501

It was a lovely way to celebrate the first warm rays of the sun we have felt in a long time, and a great reminder to harvest the flowers when they finally do appear.dsc03506.jpg

I used a mixture of sugar and wild grape juice as a final touch. And of course, if you prefer it not to be hard, omit the gin. It’s still delicious.

Linked to: Fiesta Friday #220; The Not So Creative Cook; Frugal Hausfrau