Violet Syrup
4 to 6 Cups Violets
2 Cups Boiling water
6 Cups Sugar
Juice from 1 Lemon
2 Cups Water
Place violet petal 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. Strain violet infusion into a non-reactive bowl or pot, 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 infusion and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. You can also substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup.
This recipe can be found several places, but no one seems to know where it originated...
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