May 15, 2007

Violet Syrup

 


Mood:

Weather: Sunny


Recipe for Violet Syrup

You will love this syrup. Its good on cakes, pancakes, in carbonated water, for flavoring.. just about anything.
Violets are one of my favorite flowers.
Here is what you will need:

4 c Violets; freshly picked
-unsprayed
2 c -Boiling water
6 c Sugar
1 Lemon; juice of
2 c -Water

Now pick the petals off and place them in a deep bowl. Cover them with the boiling water, weight them down with a heavy plate and keep at room temperature for about 24 hours. Don't uncover them til then, you don't want a draft to touch them.
After that, put the water and petals into a strainer or collander and squeeze the juice through into another bowl or saucepan.
Discard the violets.
Place the sugar, lemon juice and the water into a saucepan and boil down into a thick syrup. Now add the violet infused water and bring to a good hard rolling boil and keep it going for 10 minutes.
Pour it into sterile bottles and let it cool down, then seal the bottles and refrigerate them.
You can serve it on pancakes or over crushed ice or in ice cold soda water.

Caution though: if you have allergies to flowers you might wish to pass this up. Some people do have allergy to violets.

By the way, this recipe works with clean fragrant rose petals and edible carnations too.

1 comment:

  1. it's amazing that you can take a flower and make it edible too

    sweet both ways

    ReplyDelete

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