John Myers
Ingredients for 1 servings:
- 2 handfuls of violets, fragrant, freshly picked
- 500 ml water
- 500 g sugar
- 1 lemon(s), organic
Instructions
Working time approx. 20 minutes; Rest period approx. 4 days; Cooking/baking time approx. 10 minutes; Total time approx. 4 days 30 minutes
Boil equal amounts of water and sugar in a saucepan until the sugar has completely dissolved. Add the lemon juice or sliced lemon. Let it cool slightly. Meanwhile, gather the same amount of violets as you are using water. For 500 ml of water, use as many violets as will fit, loosely scattered, into a 500 ml container. Pluck the violet stems and add only the purple petals to the lukewarm syrup. You can also add a fresh mint leaf. Cover and let stand in a light-tight container for 3-4 days, stirring occasionally. The syrup will gradually turn pink to purple. Strain, ideally through a fine cloth, which you then squeeze out at the end, and heat in a saucepan. As soon as it starts to simmer, immediately remove from the heat and pour into hot, rinsed bottles. Store in a cool, dark place and consume within a few months of opening. Unopened, violet syrup should keep for at least 1 year.
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