It’s lilac season. Don’t let them go to waste! Cut a few blossom clusters and let them sit on your table for a couple hours so any insects evacuate. Then immerse them in liter jars of tepid water for a couple days and let them slowly steep. After, add a little honey and maybe a bit of lemon juice (I prefer a bit of tart forest shamrock or sheep or meadow sorrel) for a fragrant, floral beverage. (Also blends nicely with black tea, chaga tea and sumac-ade.)
Another nice thing for lilacs: make a thick sugar syrup and dip them and let them dry on wax paper for candied lilacs (nice on pancakes).
Or you might make a light batter and dip and fry the clusters, then dip in honey like Mexican sopaipapillas or use powdered sugar for a treat like English elderflower pastries.