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Traditional Sweet Violet Syrup

A simple and beautiful syrup that is easy to make and gives amazing results. My front garden is covered in little sweet violets every spring and although i crystallise them or cut them for the spring dinner table, i recently found this old recipe for making violet syrup, which is fabulous. So, i have been busy making sweet violet syrup this year! 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. I have also added the syrup for flavouring to homemade macaroons, french macarons. Why not make a homemade violet ice cream, or add this to junkets and blancmanges, the list is endless! nb: six handfuls are about 3 ounces. A bottle of this makes a great gift for a foodie friend, add a label with serving ideas; one teaspoon is usually enough for most recipes.

Steps

You need a bain-marie for this recipe and a sterilised bottle.
Remove all of the green , stalks and leaves from the violets and put the flowers into a non-reactive metal pan or in the top of a bain-marie.
Pour the boiling water over the flowers , cover with a lid and allow to infuse overnight or for 24 hours.
The next day , add the sugar to the water and violets.
Bring the water in the bottom of the bain-marie to a boil and keep stirring the violet mixture until the sugar has completely dissolved.
Keep the water at a rolling , but gentle boil.
If you dont have a bain-marie , place the sauce pan on top of larger pan with water underneath.
Strain , bottle and label the violet syrup and keep in a cool place , or the fridge for up to 6 months.
Use in cakes , scones , pancakes , icings , butter creams , ice creams , biscuits , beverages , cream puddings etc.

Ingredients

violets, boiling water, white sugar