Lylac syrup for the summer days

In Denmark Lylas flowers bloom from mid May to the beginning of June, and with a bit of patience they can be the stars of the first summer parties.

What you need to make the Syrup

2-3 lemons 40-45 bunches of lolac flowers (depending on the size of the bunches) 60g ascorbic acid 2.5l boiling water 0.4 teaspoon atamon

How to make the syrup

1. Wash off the lemons thoroughly, especially if you're not using bio lemons, because you don't want any pesticides and such in your syrup, then cut them into big slices.

2. Pick off the flowers from the bunches into a big steel bowl (it takes a while, but trust me, it is so worth it).

3. Add the sugar, ascorbic acid and the lemon slices, then pour the boiling water ans stir it until the sugar dissolves.

4. Add the atamon in some of the hot juice, then mix it into the whole mixture for preservation. If you want to drink it in a week, you can skip this step. 5. Cover the bowl with cling film and put it into the fridge for 3 days.

6. Strain the mixture into clean bottles and store it in the fridge.

Congratulations! You did it!