Easy Lilac Honey Recipe: How to Make Flower-Infused Honey

making floral lilac infused honey

To my surprise, the second spring after I moved into my home, I discovered a young lilac bush in the backyard growing against the laundry room window. The intoxicating smell of the purple-hued lilac blossoms (syringa vulgaris) drove me to investigate ways to enjoy the blooms long after spring had passed. I quickly found lilac honey and I was sold.

Every April, in Richmond, Virginia, lilac honey has become my ritual - an act of love, and a way to give slow gratitude to the wonder of plants.

Herbalists, skincare experts, and aromatherapists tout lilac’s benefits with GI calming and anxiety-soothing properties. Whatever the claim, I’m solely here for the smell and taste, especially combined with the sweet and nutty flavors of golden honey.

The recipe below is incredibly simple and can be replicated with other edible flowers and herbs. The key before creating your own botanical-infused honey is to make sure the lilacs (or plant/herb of your choice) are:
1. bone dry
2. free from pesticides and herbicides
3. gather the freshest blooms once flowers open, no brown blooms, pals.

This recipe works beautifully with other plants and herbs such as rosemary, lemon balm, mint, calendula, violet, rose, lavender, and sage. Never assume all flowers are edible as many are toxic to humans,

Lilac Honey

 

Supplies and set-up

  • freshly cut lilac stalk with clusters of freshly opened flowers

  • sanitized jar or vessel with airtight lid

  • honey (locally sourced is of course, always best, but depending on budget and access, I have found Costco brand to be suitable)

  • empty bowl

Instructions

  1. Gently shake the lilac clusters to remove bugs or dirt. If they are wet or damp, they must dry completely before the next step to ensure they are safe for consumption (no mold!). Avoid blotting with paper towel to preserve the aromatics of the delicate flowers.

  2. Pull the individual small flowers off of the green sepals (which are bitter) and fill them in your bowl. I like to grow my thumb nail out a bit before as it’s been the best method to pinch each flower away from the sepal and stalks.

  3. Once you have a generous amount of purple blooms in your bowl (I prefer about 1 1/2 cup for each jar infusion) search the bowl to ensure no more bugs, leaves or stems remain.

  4. Fill your empty sanitized jar up with the flowers (reused pasta jars are my favorite).

  5. Once the flowers are loosely filled about 3/4 or even all the way to the top, slowly pour honey inside of the jar.

  6. Allow the honey to settle to the bottom and bubble. Add more to fill the entire jar to the top and seal with a lid to ensure it is air tight.

  7. Time for infusion, and it’s simple! Store your jar in a dark spot in your home for up to 3 weeks to infuse. Over time, you’ll notice the honey settles to the bottom and the blossom (now small and withered) have floated to the top. This is normal.

  8. Once your infusion is complete, you have the option of straining the collapsed blooms out, do this slowly and with a small stainer. Some folks like to keep the flowers inside as they are edible.

  9. Enjoy in tea, on pastries or drizzled on dessert or vanilla ice cream!

 
 
Farrah Fox