This isn’t really a recipe as such, but I thought I would add it to my Blog just to show you how simple it is to make, all you need is, a few heads of Lilac, white caster sugar and a clean and dry jar with a tight sealing lid, then basically mix it all together and you have lilac sugar.

You can spend the Spring and Summer harvesting gorgeous flowers, store them safely in the jars so that you can have a little sunshine all year round in your baking, even in the depths of Winter.

A fairly good guide is, half a cup of flowers to every cup of sugar, this depends on how strong you like it and of course which flowers you are using. Lilac is fairly mild, but Lavender and Geranium you would need far less.

If you find after time that your sugar has absorbed to much moisture from the flowers and is clumping, just give it a quick whizz in the food processor. Also if you want a more intense and vibrant flavour, you can always grind the sugar with the flowers, in the food processor for about 2 minutes and then pop it into your jars.

Have a play with tastes and strengths and soon you will be on your way to having a pantry full of gorgeous sugars. You will soon learn which ones you like and which you use the most, for me I always have to have a jar of Vanilla, Lavender and Geranium to hand.

It couldn’t be simpler.