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Violet Syrup




Source of Recipe


Old Fashioned Tips


List of Ingredients




4 cups sweet violets; freshly picked, unsprayed
2 cups boiling water
6 cups granulated sugar
1 fresh lemon, squeezed for the juice
2 cups water



Recipe



Place violet blooms in a deep glass or ceramic bowl and pour the
boiling water over them. Weigh down with a heavy dish or plate
that will fit into the bowl to keep them submerged. Place the bowl
at room temperature for 24 hours. Line a colander with layers of
clean, rinsed cheesecloth and use to strain the violet water. When
the water has strained through the cheesecloth, gather and squeeze
any excess moisture out of the violets, then discard the used blooms.
Place the sugar, lemon juice and 2 cups plain water (not the violet
water) in a saucepan and boil until the mixture becomes a very thick
syrup. Add the violet water and bring to a rolling boil. Boil 10 minutes
or until thickened again. Pour into sterile bottles, allow to cool, then
seal and refrigerate.

USES: Place several tablespoons in tall iced tea glasses and fill with
sparkling water and ice cubes, ganishing with violet blooms. Use
drizzled over ice cream pancakes, waffles or cake slices.