Traditional Sweet Violet Syrup

2

people discussing
Join In Now

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

READY IN:
24hrs 15mins
YIELD:
1 1/2 pint bottle
UNITS:
US

Ingredients Nutrition

Directions

  1. You need a bain-marie for this recipe and a sterilised bottle.
  2. 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.
  3. 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.
  4. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: