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    You are in: Home / Recipes / Traditional Sweet Violet Syrup Recipe
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    Traditional Sweet Violet Syrup

    Traditional Sweet Violet Syrup. Photo by French Tart

    1/3 Photos of Traditional Sweet Violet Syrup

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    24 hrs

    15 mins

    French Tart's Note:

    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.

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    Ingredients:

    Yield:

    1/2 pin ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 15, 2010

      55

      using this for a lemonade at a bridal shower!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Traditional Sweet Violet Syrup

    Serving Size: 1 (308 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 32.5
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9.0 mg
    0%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 8.3 g
    33%
    Protein 0.0 g
    0%

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