Lilac-Infused Spirits and Cocktails with Sonication

Ultrasonic extraction and infusion is used for capturing the delicate floral essence of lilac flowers, enhancing a variety of spirits, cocktails and culinary creations. Whether releasing the flavour compounds of lilac into spirits like gin and cocktails or concocting non-alcoholic treats such as lilac syrup or lilac-infused vinegar, ultrasonic infusion provides a highly efficient extraction of fragrances and flavours from the flowers. Here, you can find recipes and step-by-step instructions for ultrasonic lilac infusions.

Ultrasonic Lilac Extraction and Infusion

Ultrasonic extraction and infusion involves the use of high-frequency sound waves, so-called ultrasound, to break down cell walls and release phytochemicals from plant material. These phytochemicals include fragrant and flavourful compounds such as essential oils, isoprenoids and other aroma substances. This ultrasonic cell break-down and flavour release results in a more efficient extraction process compared to traditional methods. At the same time, sonication can be performed at mild processing conditions that preserve the delicate bio-compounds from degradation. This makes ultrasonic extraction and infusion the ideal method to transfer the aromatic compounds from flowers such as lilac petals into spirits, cocktails, and other culinary recipes.
 

Are you wondering how artisanal spirits and cocktails are infused with flavours from botanicals and flowers? This video is for you! In this clip we show you the process of ultrasonic infusion - flavouring gin with lilac petals using the UP200Ht sonicator.

Lilac-Infused Gin using the Probe-Type Sonicator UP200Ht for Exquisite Flavours

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Lilac Petals as Flavour and Fragrance Ingredient

Fragrance and flavour compounds from lila petals are extracted using probe-type sonicationCulinary: In culinary and mixology applications, lilac flowers can be used to infuse syrups, teas, and beverages with their delicate floral flavour. They can also be used to garnish salads or desserts, adding a touch of elegance and fragrance to the dish.
Perfumery: Lilac flowers are highly valued in perfumery for their intoxicating fragrance. The essential oil extracted from lilac flowers is used as a top or middle note in perfumes, providing a fresh and floral scent.

Benefits of Ultrasonic Flavour Extraction: Ultrasonic extraction preserves the delicate aroma and flavour of lilac flowers while reducing extraction time and minimizing degradation of volatile compounds.
Further Applications: Sonication can be utilized to extract lilac essence for flavouring spirits like gin and cocktails, as well as for creating infused syrups, vinegars, and other culinary delights.

Recipe for Lilac-Infused Gin using a Sonicator

Ingredients:

  • 1 cup lilac flowers (fresh and pesticide-free)
  • 0,5L gin (choose a high-quality gin with a neutral base)
  • Glass beaker
  • Fine mesh sieve or cheesecloth
  • Bottle for storing infused gin

Step-by-Step Instructions for Ultrasonically Lilac-Infused Gin

We go step-by-step through the recipe so that you can create afterwards your own lilac-infused gin using the UP200Ht probe-type sonicator. The lilac-infused gin is the perfect ingredient that adds a delightful floral twist to your cocktails.

  • Harvesting Lilac Flowers:
    Select fresh lilac flowers from a pesticide-free source. Gently rinse the lilac flowers under cold water to remove any dirt or debris.
    Remove the individual petals from the stem, removing the flower from the calyx and discarding any green parts as they can impart a bitter flavour to the syrup.
  • Preparation of Gin and Lilac Flowers:
    Measure out the desired amount of gin into a glass jar or container. You can adjust the quantity based on how much infused gin you wish to make.
    Gently rinse the lilac flowers under cold water to remove any impurities. Remove the individual flowers from the stems, discarding any green parts.
  • Add the Lilac Flowers to the Gin:
    Place the clean lilac flowers into the glass jar containing the gin. Ensure the flowers are fully submerged in the gin.
  • Ultrasonic Lilac Extraction and Infusion:
    Place the beaker with the gin into an ice-water bath. in order to prevent the gin to get heated from sonication. This helps to prevent the degradation of heat-sensitive fragrant components and maximizes the flavour and fragrant quality.
    For the ultrasonic lilac-infusion, we start with a moderate amplitude setting of 70% and sonicate for a few minutes. Adjust as needed based on the desired intensity of flavour.
  • Monitor the Ultrasonic Extraction:
    During sonication, monitor the mixture closely to ensure it does not overheat. You may need to periodically pause the sonication process to allow the mixture to cool slightly.
  • Strain the Infused Gin:
    Once the sonication is complete, carefully remove the jar from the sonicator.
    Use a fine mesh sieve or cheesecloth to strain the infused gin, removing the solid lilac particles. This will leave you with a smooth, fragrant infused gin.
  • Bottling and Storage:
    Transfer the strained infused gin into sterilized bottles for storage.
    Store the lilac-infused gin in a cool, dark place away from direct sunlight. It can be stored for several weeks to a few months, depending on the quality of the gin and storage conditions.
  • Enjoy your Lilac-Infused Gin:
    Use the infused gin to create unique cocktails with a floral aroma and flavor. It pairs well with tonic water, lemonade, or other botanical mixers. Experiment with different cocktail recipes to showcase the lilac infusion.
The sonicator UP200Ht is the favourite tool of bartenders and mixoligist to infuse spirits and cocktails with botanical extracts such as fragrant notes of lilac petals.

The sonicator UP200Ht is the favourite tool of bartenders and mixoligist to infuse spirits and cocktails with botanical extracts such as fragrant notes of lilac petals.

Sonicator UP200Ht for the extraction of flavours from flowers and petals such as lilac and cherry blossoms

Sonicator UP200Ht for the extraction of flavours from flowers and petals such as lilac and cherry blossoms

 

 

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Ultrasonically-Infused Lilac Syrup

Ingredients:

  • 1/2 cups violet petals (fresh and free from pesticides)
  • 1 cup white granulated sugar
  • 1 cup purified water
  • Storage bottle

Step-by-Step Instructions for Ultrasonically Infused Lilac-Syrup

Here, we show you how you can create a delicious lilac-infused syrup using the UP200Ht probe-type sonicator following just a few simple steps of the recipe:

  • Preparation of Lilac Flowers:
    Gently rinse the lilac flowers under cold water to remove any dirt or debris.
    Remove the individual petals from the stem, removing the flower from the calyx and discarding any green parts as they can impart a bitter flavour to the syrup.
  • Preparation of Syrup Mixture:
    In beaker, combine equal parts water and sugar. We use 1 cup of water and 1 cup of sugar.
    Use your sonicator to dissolve the sugar. We use the UP200Ht equipped with the probe S26d14 at 100% amplitude setting. During sonication, constantly move the sonotrode through the solution until the sugar is completely dissolved. This creates a simple syrup base. If the syrup has heated up during sonication, let it cool down.
  • Ultrasonic Flavour Extraction from the Lilac Petals:

  • Preparation: Place the beaker with the syrup into an ice-water bath. We want to avoid a heat-up of the syrup during the ultrasonic lilac infusion in order to prevent the degradation of heat-sensitive fragrant components.
    Add the lilac petals to the syrup.
  • Sonication: For the ultrasonic lilac-infusion, we start with a moderate amplitude setting of 70% and sonicate for a few minutes. Adjust as needed based on the desired intensity of flavour.
  • Monitor the Ultrasonic Lilac Extraction:
    During sonication, monitor the mixture closely to ensure it does not overheat. You may need to periodically pause the sonication process to allow the mixture to cool slightly.
  • Strain:
    Once the sonication is complete, remove the ultrasonic probe from the container and put the sonicator aside.
    Strain the syrup mixture through a fine mesh sieve or cheesecloth to remove the solid lilac particles, leaving behind a smooth lilac-infused syrup.
  • Storage:
    Transfer the strained syrup into clean, sterilized bottles or jars for storage.
    Store the lilac-infused syrup in the refrigerator for up to several weeks.
  • Use and Enjoy:
    Use the lilac-infused syrup to sweeten beverages such as lemonade, tea, or cocktails. You can also drizzle it over desserts like pancakes, waffles, or ice cream for a floral twist.

Lilac-Infused Vinegar

Similar to the recipe for the lilac-infused gin, you can pep-up vinegars, too. Lilac-infused vinegar is made by infusing lilac flowers into vinegar, e.g. apple cider vinegar or red wine vinegar, using ultrasonic extraction. As sonication imparts the floral fragrance and subtle flavour of lilac to the vinegar, you obtain a unique condiment for culinary use.
For two cups of vinegar, add one cup of lilac petals and sonicate with the UP200Ht at 100% amplitude for approx. 50-60 sec.
Lilac-infused vinegar can be used in salad dressings, marinades, and sauces, adding a floral note to savoury dishes. It can also be used as a flavourful ingredient in pickling solutions for vegetables or fruits.

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Facts Worth Knowing

Flavour and Fragrance Profile of the Lilac Flower
Aroma: The aroma of lilac flowers is characterized by its sweet, floral scent with delicate notes of honey and greenery. It is often described as refreshing and uplifting, making it a popular choice for perfumes and fragrances.
Flavour: Lilac flowers possess a subtle floral flavour that can be infused into various beverages and desserts to add a unique twist.

What are Lilac Blossoms used for?

Probe-type sonicators are highly efficient in the extract of fragrance and flavour compounds from lila petals What is Lilac?
Lilac, scientifically known as Syringa vulgaris, is a flowering plant native to southeastern Europe and Asia. It is widely cultivated for its beautiful and fragrant flowers, which bloom in clusters ranging from white to purple, depending on the variety. Lilac (Syringa vulgaris) are a genus in the olive family or Oleaceae and the flowers of lilac are edible.


The Use of Lilac as Fragrance
Lilac is commonly employed as a fragrance ingredient in perfumery, where its floral scent adds a fresh and airy quality to fragrances. Extracts from lilac flowers are often blended with other floral notes to create complex and appealing scent profiles in perfumes, colognes, and other scented products. Ultrasonic extraction is used as efficient technique to transfer the fragrant compounds of lilac petals into a solvent.


The Use of Lilac as Flavour Ingredient
Lilac is utilized as a flavor ingredient in various culinary applications, imparting a delicate floral aroma and taste reminiscent of its fragrant blossoms. Its essence can be incorporated into syrups, baked goods, beverages, and confections to infuse dishes with a subtle, yet distinctive floral note.


The Use of Lilac as Medicine and Therapeutic
Throughout history, species from the Syringa genus have found applications in diverse traditional Asian medicinal practices. These include the treatment of various conditions such as coughs, diarrhea, acute icteric hepatitis, vomiting, abdominal pain, and bronchitis. Compounds derived from Syringa species, including phenylpropanoids like syringin and iridoids such as oleuropein, have been isolated and studied extensively. Subsequent investigations have revealed that these compounds, along with other constituents present in Syringa plants, exhibit a range of pharmacological effects. These effects encompass antitumor, antihypertensive, anti-inflammatory, antioxidant, and antifungal activities, as evidenced by pharmacological research.


Literature / References


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