1/4CupLilac Blossoms - about 2 big flowers - pick them in your garden or somewhere far away from roads and traffic
1small glass jar
DO NOT WASH THE FLOWERS.
Remove single flowers from the branch and pluck them one by one into a small bowl.
Place a couple of tablespoons of sugar in the bottom of a jar.
Layer about a heaping tablespoon of lilac blossoms on top of the sugar.
Repeat the layers, ending with sugar as the top layer.
Put a lid on the jar and shake the contents. Repeat the shake every day for a week to avoid clumps. At the end of the week the flowers should be dried and the sugar infused with the lilac aroma. Strain the blossoms from the sugar if desired.
The stems and leaves of lilacs tend to be tough and bitter. Use only the blossoms to make lilac sugar.
I recommend you shake the jar of homemade lilac sugar every day for 5 days or up to a week. That way you prevent your jar of sugar to become one solid mass as the sugar pulls the moisture from the lilac blossoms.
After the lilac blossoms dry (which usually takes a week), they are preserved and candied. At this point, you could strain those pretty flowers from the sugar by pressing it all through a fine-mesh sieve. However, I like to leave the blossoms in the sugar for a fun bit of color!