Food blogger Paula Särekanno shares how to make lilac syrup on Estonian TV

Estonian food blogger Paula Särekanno appeared on the morning show Terevisioon to demonstrate how to make lilac syrup and lilac sugar. She highlighted that lilacs must never be boiled or over-processed, as this turns the flowers bitter. The resulting syrup has a delicate floral flavour perfect for baking.

Estonian food blogger Paula Särekanno visited the popular morning television programme Terevisioon to share her recipe for lilac syrup and lilac sugar, two springtime treats with a gentle floral character.

Särekanno emphasised one crucial rule when working with lilacs: the flowers must never be boiled or subjected to excessive heat. Overprocessing causes the blossoms to turn bitter, ruining the delicate taste that makes lilac-infused products so appealing.

According to Särekanno, both the syrup and the sugar carry a pleasant, subtle floral flavour that opens up exciting possibilities in the kitchen. She noted that baking with lilac-infused ingredients adds a unique seasonal twist to cakes, pastries and other desserts.