This text is part of the special book Plaisirs
Chefs Pierre-Olivier Ferry and Fisun Ercan share simple and delicious lilac-based recipes.
The “lilanade”, recipe by Pierre-Olivier Ferry
Take several thyrses of lilac and carefully undo the flowers. Be careful not to leave any stems or foliage. In a large glass container, cover the flowers with water and macerate cold for at least 48 hours (up to 72). Filter. Pierre-Olivier Ferry will add a few drops of fine Quebec vinegar, verjuice, honey or maple syrup, but you can also squeeze in some tangy citrus. “It will also be very good if we infuse lilac with larch shoots, which has a lemony taste! »
The aqueous macerate, mixed in equal parts with sugar, will also serve as the basis for a delicious simple syrup.
Lilac sugar, recipe by Pierre-Olivier Ferry
“Carefully de-stemmed flowers are covered with sugar by making layers, in a proportion of approximately one third of flowers for two thirds of sugar. We forget it for a good month. We pass through a sieve or a spice mill… It’s delicious on strawberries, or to delicately flavor a dessert. »
Honey with lilac, recipe by Fisun Ercan
In the same spirit, that of capturing the essence of lilac, Fisun Ercan suggests macerating a generous quantity of fresh flowers in honey. “Lilac honey will keep for a long time,” she promises. A summer fragrance at your fingertips!
This content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.
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