Tag Archives: Violets

Old fashioned Sweet Violet Syrup

Ingredients

  • 40 to 50g Sweet violets (about 3 to 4 handfuls)
  • 150ml Boiling water
  • 300g White caster sugar

Note

The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink.

Directions

Step 1 You will need a bain-marie for this recipe as well as a sterilised bottle that will hold 450ml (3/4 pint).
Step 2 Remove all of the stalks, green “peeps” in the middle of the violets and the leaves before putting al of the the flowers into a clean bowl, such as a Mason’s mixing bowl or a stainless steel bowl. Pour the boiling water over the flowers, then cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
boilviolets
Step 3 Next day, put the violets and water into the bowl that fits on top of the bain-marie, then add the sugar and stir well. Bring the water in the bottom of the bain-marie to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you don’t have a bain-marie, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
Siftviolets
Step 4 Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc.
poorviolets

MarchFoodPhotos061

Original Recipe from: Lavender and Loveage

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