Sweet Violet Syrup
Prep time
Cook time
Total time
Serves: 2 cups
Ingredients
- 2 cup water
- 4 cups violets, loosely packed
- 4 cups granulated sugar, white
Instructions
- Place the violets in a sterile jar large enough to fit the blossoms.
- Bring the water up to a boil in a small sauce pan.
- Pour the hot water over the violets and seal the jar. Let it stand for 24 hours.
- Strain the liquid through a fine mesh sieve, gently pressing any additional liquid from the violets.
- For every cup of liquid yielded, add 2 cups of sugar. Stir together over medium low heat until the sugar dissolves. DO NOT BOIL as you will lose the color of the infusion.
- Note: If the mixture does boil or the color becomes a dark brown or black add a drop or two of lemon juice to turn the infusion a more pink color.
- Store the syrup in sealed containers in the refrigerator for up to a year.
Recipe by Sweet Love and Ginger at http://www.sweetloveandginger.com/sweet-violet-syrup/