Violet liqueur: 3 recipes at home

Creme de violette - is a generalized name for liqueurs that have a pronounced violet flavor and aroma.

This liqueur has French roots, but the secret of its origin has not been revealed to this day. It is only known that it was invented in the XIX century, and experts suggest that it happened in the city of Toulouse, which is also known as the "Violet City".

Simple violet liqueur

Ingredients

1. Violet flowers - 250 g

2. Crystallized sugar - 150 g

3. Vodka - 500 ml

The method of preparation

1. First, we need to cut off all the petals from the violet flowers.

2. Then put the petals in layers in a glass container and sprinkle with granulated sugar. Insist for one week in a dark, cool place.

3. Then pour in the alcohol base, shake well and continue to insist for another 10 days.

4. After the specified time, the liquor must be filtered and then passed through a filter.

5. After all the manipulations, pour the finished drink into a bottle and send it to a cool dark place for further storage.

French violet liqueur

Ingredients

1. Fresh violet flowers - 400 g

2. Vodka - 1 л

3. Granulated sugar - 400 g

4. Water - 200 ml

The method of preparation

1. Tear off the sepals from the flowers and grind the petals in a mortar to a smooth gruel.

2. Put the violet puree in an enamel bowl and pour 200 ml of hot water over it. Leave in a warm place for one day.

3. The next day, strain the broth and squeeze out the cake with cheesecloth.

4. Then add granulated sugar and dissolve it in a water bath.

5. After the violet syrup has completely cooled, mix it with vodka.

6. Now the finished liquor must be filtered and bottled.

7. Keep the drink in a cool place before tasting.

Liqueur from violet roots on alcohol

Ingredients

1. Violet roots - 100 g

2. Food alcohol 40% - 2 liters

3. Granulated sugar - 4 kg

4. Water - 2 liters

Method of preparation

1. Throw violet roots into a glass container and pour in the alcohol base. Insist the tincture for 30 days in a dark place.

2. Cooking the classic sugar syrup.

3. After the syrup has cooled, add it to the tincture, stir thoroughly and continue to insist for another 14 days.

4. After two weeks, the finished violet liqueur must be filtered and filtered.

5. Then pour it into glass bottles, and after cooling, you can start tasting.

6. Store the drink in a cool, dark place.

Update: 27.01.2018

Category: Liqueurs and Tinctures