Giffard - Crème De Violette Recipe
Make Giffard - Crème De Violette Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Optional Ingredients
Method
Preparing the Infusion
- 1
Infusing Violet Flowers
In a clean jar, combine the dried violet flowers and high-proof alcohol. Seal tightly and let it steep in a cool, dark place for about 48 hours.
- 2
Straining the Infusion
After 48 hours, strain the mixture using a fine sieve or cheesecloth into a clean bowl or jar, discarding the solid flowers.
Making the Syrup
- 3
Boiling Water and Sugar
In a small saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Bring the mixture to a gentle boil and then remove from heat.
- 4
Adding Lemon Zest
Add the lemon zest to the sugar syrup and allow it to steep for about 10 minutes. Then strain the syrup to remove the zest.
Combining Ingredients
- 5
Mixing the Infusion and Syrup
In a clean container, combine the violet-infused alcohol with the lemon syrup. Stir gently to mix them together.
- 6
Adding Optional Food Coloring
If desired, add a drop of food coloring to enhance the color of the crème de violette. Stir until fully incorporated.
- 7
Bottling the Crème de Violette
Transfer the final mixture into a clean bottle and seal tightly. Store in a cool, dark place.
