Traditional Sweet Violet Syrup

By Food.com (266,971 recipes)
Traditional Sweet Violet Syrup

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

  • 300 ml boiling water (1/2 pint)
  • 600 g white sugar (20 ounces)
  • sweet violets, about 3 ounces (6 handfuls)

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (308 g)

Instructions

Read the preparation instructions at Food.com


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