Wild Violet Syrup And Sparkling Water Food
VIOLET FLOWER SYRUP
Steps:
- Gather the ingredients.
- Pinch violets off at the top of the stems. Remove calyxes, or the green parts at the base of the flowers, by twisting petals free. Save petals and compost, or discard calyxes.
- Place violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve.
- In a small saucepan, bring cup of water to a boil.
- Pour hot water over violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
- Pour liquid and petals into the top of a bain-marie . Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place violets and their infusion liquid in it.
- Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved.
- Strain syrup through a finely meshed sieve to remove flower petals.
- Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.
Nutrition Facts : Calories 49 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 12 g, Fat 0 g, ServingSize 2 cups (16 servings), UnsaturatedFat 0 g
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.
Provided by French Tart
Categories European
Time P1DT15m
Yield 1 1/2 pint bottle
Number Of Ingredients 3
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
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Estimated Reading Time 4 mins
- — Collect wild violets. You really only need the flower petals. We did have a few stray stems and receptacles (base of the flower), and it did not affect the flavor of the finished syrup at all, however.
- — Pour boiling water over the wild violets. The ratio of flowers to water is 2:1. Because I had 4 cups of wild violets, I used 2 cups of boiling water.
- — Use a wooden spoon to smash the violets down into the water. The petals will shrink considerably, so make sure they’re all submerged.
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- — Strain. After 24 hours, pour the violet “tea” into a fine-mesh strainer. You should still have 2 cups of liquid.
- — Press out all the “tea”. Using your fingers, press all of the blueish-purple “tea” out of the petals. Then you can add the petals to your compost.
- — Notice how blue the wild violet “tea” is. It’s almost a cerulean blue — not very purple at all actually. That’s ok. We’ll fix that with lemon juice.
- — Combine the wild violet “tea” with 2 cups of organic evaporated cane juice. Place it on the stove on low-medium heat. Whisk the sugar and “tea” together while the mixture heats.
- — Add 3 to 4 drops of lemon juice. As soon as the sugar is completely dissolved, remove the syrup from the heat and add 3 or 4 drops of lemon juice to it.
- — Store in the fridge. You can store your wild violet simple syrup in the fridge for 2 weeks — if it lasts that long! Pour it over waffles or pancakes, add it to sparkling water for a bubbly floral beverage, flavor your kombucha with it, or add it to a cocktail!
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