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Lavender Ratafia
- makes
one bottle
- Difficulty
Easy
Published 2012
This brandy-based cordial is excellent in cakes and added to warm sauces for puddings. Try making a champagne cocktail with the sugar-cube soaked in lavender ratafia instead of cognac β it makes a subtle and intriguing drink.
Ingredients
12 one 75 cl bottle 250 g
Method
Shake the lavender, strip off the flowers and put them in a preserving jar. Pour in the brandy, seal and leave for 2 to 3 months in a dark place. Strain the brandy into a bowl and stir in the sugar syrup. Bottle and label. Like any liqueur, this ratafia keeps almost indefinitely.
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