Traditional Sweet Violet Syrup

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

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

Recipe

• 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.