Lilac sugar

Lilac season is one of my favorites! This divine scent is only around for a short time, so I try to "capture" this unique smell and taste to extend the season and this scent of summer knocking at the door.

Ingredients

• 1/2 cup lilac flowers – white or purple common lilac
• 1 cup granulated sugar

Directions

• Start by picking your lilacs and shake them well to remove any insects or dirt.
  You can rinse them lightly if you wish, but be sure to let them dry completely before adding them to the sugar.
  Carefully remove each flower individually.
  
• Add the lilac flowers to a clean jar, then pour the sugar over them. You can make a few layers.
  Store in a cool, dark place for a week and shake the jar daily to mix the sugar and flowers.
• After a week, open it and do a little taste test! The flowers will have browned and the sugar may be a little lumpy at this point, which is completely normal!
  Depending on the taste of the lilac and your personal preference, you can then wait a few more days or decide it's ready. Once the sugar is ready, you can remove the dried lilac flowers by sifting them with a strainer, but this is not necessary, as they are edible and also impart a strong flavor.
  I personally prefer to remove the flowers.
  
• Lilac sugar will keep for up to 1 year.

You can add lilac sugar to your cakes, cookies, scones, mocktails, cocktails, jellies, tea, iced coffee (yum, a pure delight!), etc.
In short, there is no limit but your imagination.