Eau De Vie De Lavande
Ingredients
Directions
Infuse
Place the flowers in a closed vessel.
Pour the brandy over the flowers.
Infuse for six weeks, stirring occasionally.
Strain and bottle
After six weeks, strain the mixture.
Bottle the strained infusion for use or sale.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flowers
- Release their aromatic oils and flavour compounds into the brandy as they steep.
- Brandy
- Acts as the solvent, drawing aromatic compounds out of the flowers over time.
The step that matters
Infuse for the full six weeks. Alcohol extracts aromatic compounds from plant material gradually, so the flavour builds slowly. Stopping early leaves the infusion weak, and stirring occasionally helps keep the flowers in contact with the brandy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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