Traditional Sweet Violet Syrup Food

TRADITIONAL SWEET VIOLET SYRUP

Traditional Sweet Violet Syrup image

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.

Provided by French Tart

Categories European

Time P1DT15m

Yield 1 1/2 pint bottle

Number Of Ingredients 3

Ingredients

sweet violets, about 3 ounces (6 handfuls)
300 ml boiling water (1/2 pint)
600 g white sugar (20 ounces)

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 don't 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 (cookies), beverages, cream puddings etc.

Nutrition Facts : Calories 32.5, Sodium 9.1, Carbohydrate 8.4, Sugar 8.4

VIOLET SYRUP

Violet Syrup image

This lavender syrup is so pretty and it is great with club soda or ice water. Now you can use all those pretty violets growing in the back yard! Make sure to use clean, unblemished flowers! Cook time is an estimate. The kids will love to help with this!

Provided by Sharon123

Categories Beverages

Time 55m

Yield 2 quarts

Number Of Ingredients 5

Ingredients

4 cups violets, freshly picked, unsprayed
2 cups boiling water
6 cups sugar
1 lemon, juice of
2 cups water

Steps:

Select only the freshest and most unblemished violets. Place violet petals in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours.
Line a colander with layers of rinsed cheesecloth(I use a clean terrycloth towel) and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets.
Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup.
near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda.
VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup. Yield: 2 quarts.

Nutrition Facts : Calories 2327.3, Fat 0.1, Sodium 20.5, Carbohydrate 601.5, Fiber 0.1, Sugar 599.4, Protein 0.1

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