Violet syrup

Ingredients for 1 servings:

• 4 handfuls of flowers (fresh violets)
• 1 kg sugar
• 4 liters of water
• 100 g citric acid
• 2 pieces of lemon(s), sliced ​​(organic)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

or violet honey

Place the blossoms and lemon slices in a large container with the water and let it steep, covered, overnight. I usually do this in a 10-liter bucket, which I only use for infusions, and cover with a large lid. The next day, I pour everything through a sieve lined with a linen cloth and collect the liquid. The liquid is then mixed with the sugar and citric acid in a large saucepan. I heat it slightly until the sugar has dissolved, but do not boil it to preserve the plant’s active ingredients. The finished syrup is then poured into clean, prepared twist-off bottles and tightly sealed. Store in a cool, dark place. If you want to make violet honey, boil the liquid until it thickens sufficiently. Then this, too, goes into twist-off jars.