This is such a wonderful way to preserve the flavors of spring. I love adding this syrup to my morning matcha latte, but I think it would be wonderful in all manner of hot tea and coffee beverages, as well as a flavor booster for whipped cream, pancakes, and lots of other goodies.A couple things to note, though: only use lilacs from a source that you know isn't using pesticides on their flowers. If you get them from a florist, there's a solid chance they've been sprayed, so make sure to check with the florist before you prepare them for consumption. If they're in your garden, you're good (presuming you're not using pesticides. If so, please stop! It's terrible for honey bees + the environment.) Also, don't over-steep the flowers. They can begin to decompose quickly because of the heat and the sugar, so as long as you stick to the directions below you'll be fine. Enjoy, my friend!