Try infusing homemade ice cream with fragrant spring lilacs
Homemade ice cream can be enhanced with the fragrant blooms of lilacs, which are abundant in spring. The article provides a detailed method for infusing lilac into various culinary creations, including syrups and ice cream. Using lilacs is an accessible and affordable way to add unique flavors to dishes.
- ▪Lilacs can be harvested and used to infuse flavors in the kitchen.
- ▪A cold infusion method is recommended for a fresher taste when making lilac syrup.
- ▪The article includes recipes for lilac-infused ice cream and other culinary uses.
Opening excerpt (first ~120 words) tap to expand
ShareSave for laterPlease log in to bookmark this story.Log InCreate Free AccountLilacs explode down my street each spring, providing a source of pillowy, fragrant blooms that not only look beautiful on my desk, they can be harvested by the handful and used to infuse all kinds of things in my kitchen, or fancy up anything from salads to puddings and cakes. You can’t get much more local, accessible and affordable. Here’s how to flavour just about anything with lilac.Open this photo in gallery:Honey lilac ice creamJulie Van Rosendaal/The Globe and MailTo make lilac syrup: it’s common to steep lilac flowers in water as if you were making tea, but a cold infusion has a slightly fresher flavour: collect a number of lilac flowers, cleanly pulled off the stems, and rub them in approximately half…
Excerpt limited to ~120 words for fair-use compliance. The full article is at The Globe and Mail.
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