Lilac-Infused Spirits và Cocktails với 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.
 

Lilac Petals as Flavour and Fragrance Ingredient

Culinary: 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.
  Đối với truyền lilac siêu âm, chúng tôi bắt đầu với một thiết lập biên độ vừa phải của 70% và sonicate trong vài phút. Điều chỉnh khi cần thiết dựa trên cường độ hương vị mong muốn.
• 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.

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.

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.
  Sử dụng sonicator của bạn để hòa tan đường. Chúng tôi sử dụng UP200Ht được trang bị đầu dò S26d14 ở cài đặt biên độ 100%. Trong quá trình sonication, liên tục di chuyển sonotrode qua dung dịch cho đến khi đường tan hoàn toàn. Điều này tạo ra một cơ sở xi-rô đơn giản. Nếu xi-rô đã nóng lên trong quá trình sonication, hãy để nguội.

Ultrasonic Flavour Extraction from the Lilac Petals:

• Chuẩn bị: 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: Đối với truyền lilac siêu âm, chúng tôi bắt đầu với một thiết lập biên độ vừa phải của 70% và sonicate trong vài phút. Điều chỉnh khi cần thiết dựa trên cường độ hương vị mong muốn.
• 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.
Đối với hai cốc giấm, thêm một cốc cánh hoa tử đinh hương và sonicate với UP200Ht ở biên độ 100% trong khoảng 50-60 giây.
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.