This DIY Edible Lilac Cream Is Everything We Want From Spring
Lilacs are one of spring’s most beautiful and ephemeral plants, which is why we love [easyazon_link identifier=”0399578331″ locale=”US” nw=”y” tag=”gardcoll03-20″]Harvest[/easyazon_link]’s recipe for lilac flower cream, an edible delight that lets you savor the season. Use the cream on your skin, or mix into sweet recipes, like shortbreads or scones for tea.
Pick 2 cups of lilac blooms. Place the coconut oil in a small saucepan and melt over low heat until it is completely liquefied. Pour the liquid into a 10 by 10-inch (25 by 25-cm) casserole dish and allow it to harden. After the oil has hardened, score it with a butter knife. This will help the scent of the flowers penetrate it more deeply. Layer the tiny lilac blooms onto the oil, covering it with 2 inches (5 cm) of blooms. Place a second 10 by 10-inch (25 by 25-cm) casserole dish upside down atop of the first one. Use electrical tape to seal the two dish edges tightly, and place the dishes in a dark area.
After 48 hours, remove the tape seal and discard the spent blooms. Pick another 2 cups of lilacs, add another 2 inches (5 cm) of flower blooms to the oil, and seal again for another 48 hours. Repeat this process three more times, for a total of five cycles with fresh blooms each time.
Scrape the oil from the casserole dish, place it into two 16-ounce jars, and seal the lids. Store in a cool, dark place; the flower cream will keep for 3 years.
Reprinted with permission from [easyazon_link identifier=”0399578331″ locale=”US” tag=”gardcoll03-20″]Harvest[/easyazon_link], by Stefani Bittner and Alethea Harampolis, copyright © 2017, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2017 by David Fenton.