Old Fashioned Sweet Violet Syrup
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| Serves | 1 x 450ml bottle |
| Prep time | 24 hours |
| Cook time | 20 minutes |
| Total time | 24 hours, 20 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
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.
Ingredients
- 40 to 50g Sweet violets (about 3 to 4 handfuls)
- 150ml Boiling water
- 300g White caster sugar
Note
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.
Directions
| Step 1 | You will need a bain-marie for this recipe as well as a sterilised bottle that will hold 450ml (3/4 pint). |
| Step 2 | Remove all of the stalks, green "peeps" in the middle of the violets and the leaves before putting all of the the flowers into a clean bowl, such as a Mason's 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. |
| Step 3 | 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. |
| Step 4 | 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. |
