Violet Syrup Recipes

VIOLET SIMPLE SYRUP

Steps:

• Bring 1 cup of filtered water to a simmer in a small pot. Turn the heat off, let the water stand 5 minutes to cool slightly, then add the violets to the pot, stir, and let cool completely. (Do NOT boil the violets.) Cover with a kitchen towel and let stand for at least 24 hours on the kitchen counter.
• Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets. Return strained Violette water to a bain-marie. Add sugar. For every cup of liquid yielded, add 1 1/2 - 2 cups of sugar.
• Stir sugar into the violet water over a bain-marie or in the same pot over very very low heat, just until the sugar dissolves.
• DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar. You should have a beautiful cool blue-hued syrup.
• To turn the syrup to more of a clear purple color as you see here, stir in one drop of lemon juice, one drop at a time (1-5 drops) or if you prefer the cool blue hue, leave the lemon out! Too much lemon will make the color go away so be careful here.
• Store the syrup in a bottle or jar in the refrigerator for up to 6 months.
• Makes about 2 cups of violet simple syrup.

VIOLET SYRUP

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.

TRADITIONAL SWEET VIOLET SYRUP

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.