earthling @appassionato@mastodon.social
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Lilac flower cream

An ancient French technique, is the process of extracting a flower’s perfume into odorless animal or vegetable fat. The process used here is a simple method that will capture the of spring in a jar. The cream can be used directly on your skin or to flavor favorite sweet dishes. It is best to use the ’s tiny blooms straight from the shrub, picking them in the morning when they are the most fragrant.

From:
Harvest by Stefani Bittner

MAKES TWO 16-OUNCE JARS 32 ounces extra-virgin coconut oil 10 cups lilac blooms picked from the heads in 2 cup increments as needed 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 up 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 up to 3 years.
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