Lavender Ratafia

Name: Lavender Ratafia
Yield: makes one bottle
Ingredients: one 75 cl bottle of brandy; 250 g/9 oz sugar, or to taste, dissolved to a syrup in 2 to 3 tablespoons of water; 12 lavender heads; 250 g/9 oz sugar, or to taste, dissolved to a syrup in 2 to 3 tablespoons of water; 250 g/9 oz sugar, or to taste, dissolved to a syrup in 2 to 3 tablespoons of water

Preparation info

makes
one
bottle

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

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 – it makes a subtle and intriguing drink.

Ingredients

12 lavender heads
one 75 cl bottle of brandy
250 g

Drinks
Vegan

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.