Spring baking featuring lilac treats? Yes, please!
As Kathie Lapcevic explains on her site homespunseasonalliving.com , “Lilacs seem to have a perfect affinity for sweets. Toss a few into salads for savory use, but consider using them for simple and showstopping desserts:
- Have lilacs for breakfast or afternoon tea by folding the blossoms into scones
- Add the blossoms to creamy and comforting rice pudding
- They’re delicious tossed into cake
- Preserve the blossoms and flavor by making lilac sugar, a delicately infused sugar perfect for baking and more
- Make single serving lilac cream tarts for a buffet
- Their color and delicate flavor match nicely with crunchy cornmeal cookies
- Mix lilacs and blackberries for a fluffy and decadent pavlova”
After lilac syrup two years ago and lilac liqueur last year, this year I’m making syrup again, as well as lilac sugar and lilac honey, following various recipes I have found online. I have also been adding chopped lilac petals to baked goods, such as cookies and cupcakes. The lilac cupcake with blueberry mascarpone frosting pictured here is a wonderful sweet treat which celebrates lilac season and its delicious scintillating beauty.️ The delicate flavor and aroma of lilac adds a layer of floral goodness to these sweet treats, which melt in your mouth in combination with the airy, silky mascarpone frosting.
- Be sure to collect lilac blossoms from trees/bushes that have not been sprayed with chemicals, and are not located in close proximity to busy, polluted roads.
- I always use the petals only. The green stems are rather bitter, and must be removed for best results.
- As with any foraging that you do, never use a plant that you are not 100% certain you can identify correctly. I use blossoms from the Common Lilac.
Thank you for such lovely post.
Have a lovely weekend. Silvie
My pleasure, Silvie. Thank you so much for your comments and wishes 🙂