Fresh Lilac Lemonade

“We look at the world once, in childhood. The rest is memory.”

Louise Gluck

Some of my fondest creations stem from childhood. Like manning a little stall in my village, piled high with the sourest lemonade my grubby little hands could make, alongside my homemade ‘perfume’ which consisted of every flower petal I could find, mushed into soe water in the sink and bottled.

Now I am all grown up…. well, nothing has changed really…


15 Lemons

200g Caster Sugar

250ml Water

2 Heads Lilac

(Handful Fresh Blackberries if you like your syrup coloured)

Still or Sparkling Water to top up

Ice and Fresh Lilac flowers to serve


1. Pick over your lilac heads for any bugs or residue. Soak in the measured water overnight.

2. The next day, add the lilac heads, their soaking water, and the sugar to a small pan. Heat over a low heat until the sugar has dissolved then increase the heat. Bubble for 1-2 minutes until you have a light syrup. Allow to cool to room temperature then strain through a sieve. Discard the lilac heads.

3. Juice the lemons

4. Refrigerate the syrup until cold then mix half with the juice of the lemons. Taste and add more syrup as you like.

5. Top up with 8 Parts still or sparkling water and serve over ice with extra lilac flowers if liked.