We have a profusion of violets growing at our house. Our violet syrup is a perfect recipe to bottle that stunning violet colour. This lovely syrup is fantastic drizzled over ice cream, and also very tasty in a Cocktail with Gin and Bubbles.
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Violet Syrup
This deliciously sweet wonderfully coloured violet syrup is supprisingly easy to make.
Servings 4 Mini jam jars – like you get in B and B’s
Cost £2
Equipment
- Small Jars to store the Syrup in.
Ingredients
- 1 Pint violet flowers stems removed and calyxes if large
- Up to 3 Pints sugar
- up to 10 drops lemon juice
Instructions
Preparing the Violet infused water
- Collect your violets, I filled a pint glass.
- Remove all stems, and the calyxes if they are large. Use this moment to check for and shake out any inhabitants that haven’t left yet.
- Boil a small pan of water, and leave to cool for ten mins – you’ll need enough water to just cover the violets.
- Pour the warm water over the violets, till they are just covered in water. Cover the container and leave to steep overnight.
Making the syrup
- Strain the violets though a fine sieve, I used a tea strainer or a muslin. Collecting the violet infused water.
- Smile at the purple colour of the water.
- Measure the violet water, and for every half pint of water you’ll need a pint of sugar.
- Add the water and sugar to a pan or banmarie and heat over a LOW heat. I can’t stress this point strongly enough – if you heat the syrup too much you’ll lose the lovely violet colour. Stir gently until all the sugar has dissolved.
- Add a drop of lemon juice at a time to return the syrup to the vibrant violet colour, it will have gone slightly blue with the added sugar.
- Pour into pre-heated jars and seal. Label once cooled.
