|the 'dog violet'|
after recently bumping into a recipe online for violet syrup (see the 'life's a lasagne' blog, here), I gave it a go myself. there's quite a few clumps of violets growing in the hedges around my garden so I didn't have to travel too far. If you are planning on making this recipe it does take quite a lot of flower to make 1 cup (240ml) of syrup.
if only for the colour itself it's worth making this vibrant syrup. it's apparently that's what I made it for too. I found out after smelling my syrup that it didn't smell much of violets at all! I discovered the violets I used were 'dog violets' which don't really smell at all. oops! the fragrant variety is called 'sweet violet' and bears a yellow centre. that's the violet to use for this recipe, so I did the leg work for you! now you know.
i'm planning on devising a cocktail with my syrup so stay tuned for the follow up post to this one. possibly a violet prosecco cocktail? I mean, whats better than after a good day in the garden than a refreshing drink? a partially foraged one.
|after steeping for 1 day in water, the colour has bled out of the flowers|
|the finished syrup|
makes 1 cup (240ml)
1/2 cup (120ml)sweet violet flowers
1/2 cup (120ml)boiling water
1/2 cup (120ml)caster sugar
1/4 teaspoon lemon juice
- place your flowers in a heat proof bowl
- pour the 1/2 cup of boiling water over the flowers
- cover for 24 hours
- strain the flowers from the liquid with a fine mesh strainer or a sieve lined with muslin
- place liquid in a small sauce pan and add lemon juice
- bring just to the boil and add the sugar, stir until dissolved
- pour the hot syrup into a sterilized jam jar and seal tightly. let cool
- store in the refrigerator