Homemade Lilac Sugar - The Rooted Farmhouse

Prepare the Lilacs: Gently pull the flower petals from the green stems. Make sure you are using a common lilac and the lilac bushes are unsprayed, and chemical-free.
Mix Petals with Sugar: In a mixing bowl, combine the fresh lilac petals with granulated sugar. Stir them together, so the individual flowers are evenly distributed throughout the sugar.
Pulse in Food Processor: Transfer the lilac and sugar mixture to a food processor. Pulse a few times, just until the petals are finely chopped and the lilac aroma is released. Avoid over-processing to prevent the sugar from becoming too powdery.
Store the Sugar: Spoon the lilac sugar into a clean jar or any airtight container. Secure the lid to preserve the fragrance and prevent moisture from getting in. Store your glass jar of floral sugars in a dry place and out of direct sunlight.

DO NOT WASH: Do not wash your fresh lilac flowers. This will dilute the lilac flavor within the sugar
Layering Petals and Sugar: For an even stronger infusion, layer the sugar and lilac petals in the jar, and let it sit for a few days before processing.
Infusion Time: For a stronger lilac flavor, let the sugar sit for a couple of weeks. The longer it sits, the stronger the lilac flavor will be.
Color Preservation: Lilac petals can lose their color over time, especially if exposed to sunlight. Store your sugar in a cool, dark place to maintain the color.
Gentle Processing: Use short, quick pulses in the food processor to avoid turning the sugar into powder. The goal is to just bruise the petals to release their oil and fragrance.
Timing the Harvest: Pick lilac blossoms when they are in full bloom for the best fragrance and flavor. Early morning is ideal, after the dew has dried but before the midday sun.
Choosing Lilacs: Make sure to use lilacs that haven’t been treated with pesticides or chemicals. Organic or flowers from your own garden are best.