Most alcohol infusions take weeks to get the best flavour. Sweet Violet, amongst a few others, is an exception. Sweet Violet’s amazing flavour infuses in a matter of days! If you like parma violet sweets, you’ll love that you can make a gin infusion from foraged ingredients. You can use this infusion as a base for cocktails too, such as my Magic colour-changing GnT.
This recipe makes an infusion. You can add sugar to make a liqueur, but I keep it as is and use syrups to sweeten if I need to.
- Enough sweet violet flowers to fill a jar to 2/3 full
- Enough Gin to cover all the flowers
- I don’t wash ingredients before using them in infusions (they’re going into strong alcohol, after all), but if you do make sure you shake off most of the water. Either way, make sure there’s nothing alive in your sweet violet flowers.
- Pack the flowers loosely into a jar, about 2/3 full.
- Fill the jar to the top with gin (medium quality or filtered gin – don’t use cheap spirits), and make sure that no flowers are uncovered.
- Leave the jar in a room-temperature spot, preferably in sunlight for 1 day. By the time the colour has gone from the flowers, the infusion is ready – don’t leave it longer or it will turn bitter.
- Filter your gin through muslin into a clean bottle, and you’re done. Enjoy!