Lilac Simple Syrup - NorthWest French

2 Cups Lilac Flowers Carefully pull individual blooms off of the flower.
2 Cups Granulated Sugar
2 Cups Water
6-8 Whole Blueberries, Cut in Half The Blueberries will give your syrup a nice purple hue.
2 Tbsp Lemon Juice, Freshly Squeezed DON'T forget the lemon juice!! Without adding it, the color of the syrup is not nice at all.... somewhat brownish. The acid in the syrup helps protect the color and prevent oxidation.

Gather Lilacs. Carefully pull individual blooms off of the flowers.
Measure out 2 cups freshly picked flowers.
Put blooms in a fine mesh strainer and rinse off.
Place rinsed Lilacs in a bowl. Set aside.
In a medium saucepan, bring the Water and Sugar to a boil.
Remove from heat and add the cut Blueberries. Let cool down to room temperature, lukewarm.
Once the Sugar/Water/Blueberry mixture is cooled, pour over the Lilacs.
Add the Lemon Juice. Stir to mix thoroughly. Cover and let steep for 12-24 hours.
After steeping, pour through a fine mesh strainer, pressing the petals to squish out all of the Lilac Syrup.
Transfer to an airtight container. It will keep in the refrigerator for up to 2 weeks. For longer storage, you can put in canning jars and water-bath can them. I have also frozen the syrup, which actually turns it into a "slush". You can use the slush just as you would the liquid syrup, adding it to drinks.