The Recipe
Traditional Sweet Violet Syrup
3
Ingredients
DESCRIPTION
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.
INGREDIENTS
- sweet violets, about 3 ounces (6 handfuls)
- 300 ml boiling water (1/2 pint)
- 600 g white sugar (20 ounces)
DIRECTIONS
NUTRITION
Calories | 33 | 2% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 8 | 3% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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