2 loosely packed liters of destemmed Lilac Flower buds (from almost opened to just opened)
2 liters of distilled water
De-stem the flowers removing as much of the green growth as possible as this will make your syrup bitter. Cover flowers with all the water and seal the container. Checking daily – stir the flowers in the water ensuring the top flowers get mixed in well. In 4 to 5 days you’ll notice the color (especially the dark purple Lilacs) start to fade. It is at this point the flowers need to be pulled out. I pour the flowers and liquid through a cheese clothe into a large pot. Bring the liquid up to a boil and simmer for an hour. Taste and add sugar at this point if you would like. Reduce to one third and pour into sanitized bottles. Once sealed, boil bottles for 10 minutes to fully seal (or do a pressure seal).