Lilac season is one of my favorites! This divine smell is only passing through for a little while so I try to “capture” this smell, this unique taste to prolong the season and this summer scent that knocks at the door.

Ingredients

• 1/2 cup lilac flowers – white or purple common lilac
• 1 cup granulated sugar

Guidelines

• Start by picking your lilacs and shaking them well to remove any insects or dirt.
  You can rinse them lightly if you wish, but then be sure to let them dry completely before adding them to the sugar.
  Carefully remove each flower individually.
  
• Add the lilac flowers to a clean jar, then pour the sugar on top. You can do a few floors.
  Store in a cool, dark place for a week and shake the jar daily to mix the sugar and flowers.
• After a week, open it and do a little taste test! The flowers will have browned and the sugar may be a little lumpy at this stage, this is completely normal!
  Depending on the taste of the lilac and your personal taste, you can then wait a few more days or decide that it is ready. Once the sugar is ready, you can remove the dried lilac flowers by sieving them with a strainer, but this is not necessary, as they are edible and also impart a strong flavor.
  I personally prefer to remove the flowers.
  
• Lilac sugar can be stored for up to 1 year.

You can add lilac sugar to your cakes, your cookies, your scones, your mocktails, your cocktails, your jellies, your tea, your iced coffee (hmmmmm pure delight!), etc.
In short, the only limit is your imagination.