Lilac Recipes for Mother’s Day
How to harvest lilacs for baking and cooking.
Reading Time: 4 minutes
Try out these edible lilac recipes, which are excellent for Mother’s Day and beyond; any lilac bush varieties will work when infusing or baking with lilacs.
by Donna J. Collins
Here in the northeast, spring is welcomed with the sun, warming weather, and a wide variety of colorful flowers. One of my favorites is the lilac.
Lilac Bush Varieties
Not native to North America, the lilac originated in Eastern Europe. By the 1500s, it made its way to Paris. The French developed so many varieties that the common lilac is often called the French lilac. In the New World, it flourished in the gardens of George Washington and Thomas Jefferson.
The hearty lilac can thrive for over 100 years. A random sighting in the country may mark the site of an abandoned homestead. Though the home has long since succumbed to the elements, the purple ghost stands tall over what once was.
The billowing bushes mature at 8 to 15 feet tall and 6 to 12 feet wide. Lilacs come in every shade of purple, as well as pink, white, and even yellow. They bloom from April to June, peaking around Mother’s Day. The beautiful scent is a brain activator linked to memory and emotion, so is it any wonder when one catches a sweet whiff, childhood memories flood back?
Springtime Lilac Recipes
The lilac, with its many variations, is much celebrated. Many festivals laud its beauty and fragrance, but how about its taste? Lilacs are edible. The blossoms have a sharp, bitter flavor and are best used to infuse or decorate.
If free from pesticides, the leaf, flower, bark, seeds, and stem are safe to eat. They’ve long been used in herbal medicines. Lilacs are rich in antioxidants that support the digestive, respiratory, immune, and cardiovascular systems.
And since the timing is perfect, why not pair lilacs with a Mother’s Day celebration? There are numerous ways to use lilacs to honor Mom, from filling rooms with fragrant bouquets to concocting tasty treats.
To ensure the best results:
- Make sure lilacs are free of pesticides.
- Harvest early in the day when temps are cooler and blossoms are at peak moisture content.
- Shake off any dead blossoms and insects.
- Remove blossoms; no stems, leaves, or green bits.
Lilac Simple Syrup
A simple syrup infused with lilac is easy and multipurpose. It can flavor and sweeten lemonade, teas, ice cream, pound cake, and more. It’s sure to please every mother.
Ingredients:
- 2 cups granulated water
- 2 cups sugar
- 1 cup lilac flowers
- 2 to 3 blackberries, fresh or frozen
Instructions:
- Place all ingredients in a small saucepan over medium heat. Bring to boil, stirring until all the sugar has dissolved. Turn off heat and cool.
- Strain, removing blossoms and blackberries. Store in closed sterile jar in the refrigerator for up to 10 days.
- For lilac lemonade, use one part lilac syrup to four parts lemonade or to taste.
Lilac Sugar Cookies
Sugar cookies are irresistible and can be worked into gift boxes and paired with commemorative mugs or plates.
Ingredients:
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1-1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest of one lemon
- 1/2 cup sugar for rolling
- White chocolate melting wafers for dipping
- Sprinkles
Instructions:
- Cream butter with a mixer. Add rough-chopped lilacs and mix thoroughly. Set aside while working on the rest of the recipe. May be made ahead, sealed, and refrigerated for 1 to 2 days. Bring to room temp before using.
- In small bowl, blend flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, rub lemon zest into sugar with fingers.
- In large bowl, beat lilac butter and lemon sugar until fluffy, 2 to 3 minutes.
- Add egg, vanilla, and lemon juice until combined.
- Gradually blend dry ingredients. Do not overbeat.
- Wrap dough in plastic and chill while oven preheats to 350 degrees Fahrenheit.
- Roll rounded teaspoons of dough into balls, roll in sugar, and place on baking sheets about 1½ inches apart.
- Bake 8 to 10 minutes or until lightly brown. Do not overbake.
- Remove from oven. Allow to cool 2 to 5 minutes on baking sheet before transferring to wire rack to cool
completely. - Melt white chocolate in a double boiler.
- Dip edges in melted white chocolate and decorate with sprinkles.
Lilac-Infused Honey
Infused honey can be around long after Mother’s Day, making simple toast or scones a celebration.
Ingredients:
- 8 ounces raw honey
- 1/2 cup clean dry lilac blossoms
Instructions:
- Fill small jar with lilac blossoms. Cover with honey, stir gently. Allow it to set for a few days.
- Strain blossoms and place honey in a decorative jar.
- Store in cool, dark spot. Good for several months.
Discover More Edible Flowers
- Can You Eat Dandelions? Benefits Root to Fluff
- Zesty Edible Flowers List
- Nasturtium: An Edible Flower With a Bite
- Wild Violet Recipes
Donna J. Collins is a freelance writer residing in Western New York. As a writer and photographer, she draws inspiration from nature and fascinating people. She is guided by the tenets of love, awe, and gratitude.
Originally published in the May/June 2025 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.
