Fill a glass with ice; add lilac syrup and lemon juice; top with sparkling water and garnish with lilac blossoms. Makes 1 alcohol-free cocktail. 

 

*Lilac syrup: In a small bowl, combine ½ cup lilac blossoms (about 50), green stems removed, with 1 cup granulated sugar; infuse for up to 24 hours. In a saucepan, bring 1 cup water to boil, add blossom mixture and simmer over low heat about 2 minutes, stirring to dissolve sugar. Remove from heat, cool to room temperature, fine strain and funnel syrup into a clean glass jar. Refrigerate and use within 2 weeks. 

Color hack: If the lilacs do not impart enough color into the syrup, mash 2–3 fresh or frozen blueberries into the syrup while still hot and then strain along with blossoms. 

 

**As always, be sure to properly ID your edible blossoms and only harvest from areas that have not been sprayed with pesticides.