Crème de Lilac + Rose

This beautiful fragrant liqueur captures the delicate perfume of lilacs and rose at the peak of their season so you can enjoy them over the coming months and years. The three day infusing technique is a little more work than a standard single step infusion, but results in a less bitter, more perfumed extract.

Alcohol infusion step:

Ingredients

• 1 C (approximately) fresh lilac blossoms per day for three days

• 1 C (approximately) fresh rose petals per day for three days (the more fragrant the better)

• 2 C vodka

Method

1. First Day – Start the Infusion:

• Place 1C of the lilac blossoms and 1C of the rose petals in a mason jar

• Pour vodka over the flowers until fully submerged. Seal the jar, shake and set it in a cool, dark place for 24 hours.

1. Second Day – Refresh the Flowers:

• After 24 hours, strain out the flowers with a fine mesh sieve or cheesecloth.

• Compost the used flowers and add another 1C of fresh lilac and rose petals to the infused vodka. Seal and shake the jar again and let it sit for another 24 hours.

1. Third Day – Final Infusion:

• Strain out the flowers again, discard, and add the final 1C of fresh lilac and rose petals. Seal and let it sit for another 24 hours.

1. Strain and Filter:

• After the third infusion, strain out the flowers and filter the infusion through a coffee filter or fine cheesecloth for clarity if you like.

Infused Floral Syrup step

Ingredients

• 1 C water

• 1 C sugar

• 1 C fresh lilac blossoms

• 1 C fresh, fragrant rose petals

• Small handful of dried butterfly pea flowers (for natural lilac colour)

• Small pinch of citric acid (about 1/8 tsp, to adjust colour and add brightness)

Method for Infused Syrup

• In a small saucepan, combine water and butterfly pea flowers, bring to a boil then add the sugar. Heat gently over low heat, stirring until the sugar dissolves completely and allow to simmer around 5 minutes to thicken slightly

• Add lilac blossoms and rose petals to the syrup and turn off the heat. Cover, and infuse at room temperature overnight.

• Add a small pinch of citric acid to the syrup. This will shift the colour to a lilac hue.

• Remove from heat and let the syrup cool to room temperature. Strain through a fine mesh sieve or cheesecloth to remove the flowers, then set aside.

Combine the Syrup and Infusion

• Add the cooled floral syrup to the triple-infused lilac and rose vodka mixture and shake well.

• Pour the final product into the prettiest (sterilised) bottle you have, seal, and let it rest for at least two weeks to allow flavours develop complexity.

This will last last in a cool dark place for years. Drink as is over ice, or add soda and  squeeze of lemon for a beautiful, simple and natural cocktail.