This homemade lilac sugar is easy to make with fresh lilacs and some organic cane sugar. Add it to baking or use it to create a luxurious body scrub, whichever way you want to use it, this easy lilac sugar is great to have on hand.

Homemade Lilac Sugar

With just two ingredients, homemade Lilac sugar is easy to make, and enhances recipes without overpowering them.

Using Lilac Sugar

Lilac sugar adds a lovely delicate floral taste to your baking or tea. Use this sugar in:

Tea
Cookies
Cakes
Cupcakes
Icing / Frosting
Scones
Homemade Lemonade
Shortbread
Syrup
Mixed into whipped cream or ice cream
Muffins
Lemon or other citrus desserts
Body Scrubs – mix 2 parts with 1 part of a carrier oil such as jojoba oil, coconut oil or sweet almond oil

Notes

If you are picking fresh flowers to use in this sugar, make sure to harvest them from a pesticide free area.
Harvest only when you are 100% positive you have the correct plant as there are many lookalikes which are inedible or poisonous.
This recipe can be easily adapted to make smaller or larger batches.
Pick only a handful of healthy stems and gently wash. Carefully pluck the individual flowers from the stems and spread them in a single layer on a baking sheet to dry.
For best results, use flowers that are fully dried. Flowers can be air dried, dried in a dehydrator set to 38˚C (100˚F) or in the oven on the lowest setting until completely crumbly and moisture free.

Ingredients Needed to Make Homemade Lilac Sugar

To make this sugar, you will need:

Dried Lilac Flowers (No Stems) – If you have fresh, dry them for a day or two before using
Organic Cane or Raw (Granulated) Sugar

I like to use a ratio of 1 cup sugar to ⅓ cup lilac flowers.

Making Homemade Lilac Sugar

If you have fresh lilac flowers, wash and sit out to dry for a day or two.

Once you have dried flowers, add a small layer of flowers in the bottom of a bowl or a jar.

Cover with a small layer of sugar and then add some more flowers on top. Continue layering until you use all the lilac flowers that you have.

Cover and let sit in a cool, dark place for at least 48 hours up to 1 week.

Shake the jar or mix the mixture in the bowl to help disperse the flowers throughout the sugar each day.

Strain out the flowers, and store in an airtight glass jar. You don’t have to strain out the flowers, though you will find that they can turn brown after a few days, so I prefer to strain them out.

Storing Homemade Lilac Sugar

When stored in an airtight glass jar in a cool, dark, dry place, this flavoured sugar should last for up to 12 months.

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