Blackberry syrup

Directions

1. When the lilacs bloom – depending on the climate, usually from early to late June – and the weather is dry, the flower heads are harvested from the bush. ≈ 3 min
2. Briefly rinse them under cold, clear water to remove any small animals that may be present. ≈ 3 min
3. The flowers are arranged in the large container in a loose, uncrowded manner (without being tightly packed). ≈ 3 min
4. It could contain a little more than half. ≈ 3 min
5. If the flowers are small, you will need to use more of them. ≈ 3 min
6. Then, we add the vinegar, citric acid, and thin lemon slices. ≈ 3 min
7. Finally, we fill the container with water until it is almost full. ≈ 3 min
8. We close the opening with a kitchen towel and a ≈ 2 min
9. The glass remains exposed to the sun for approximately one week. ≈ 3 min
10. Once a day, the fabric is removed and the contents are stirred. ≈ 3 min
11. When the first bubbles appear on the surface, the liquid can be filtered using a funnel in the bottles. ≈ 3 min
12. The bottles then need to rest for approximately four weeks in a dark place (cellar, wine cellar, pantry) to allow the fermentation process to continue. ⏱ ≈ 20 min
13. At this point, they will be ready to be eaten. ≈ 3 min