Old Fashioned Sweet Violet Syrup

• Baking & Spices

  • 300 g Caster sugar, White

• Liquids

  • 150 ml Water

• Other

  • 40 to 50g Sweet violets (about 3 to 4 handfuls

Found on lavenderandlovage.com

Description

Ingredients

• 40 to 50g Sweet violets (about 3 to 4 handfuls)
• 150ml Boiling water
• 300g White caster sugar

Directions

• You will need a bain-marie for this recipe as well as a sterilised bottle that will hold 450ml (3/4 pint).
• Remove all of the stalks, green peeps in the middle of the violets and the leaves before putting al of the the flowers into a clean bowl, such as a Masons mixing bowl or a stainless steel bowl. Pour the boiling water over the flowers, then cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
• Next day, put the violets and water into the bowl that fits on top of the bain-marie, then add the sugar and stir well. Bring the water in the bottom of the bain-marie to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you don’t have a bain-marie, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
• Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc.