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Sweet violet: the name says it all. The flavor is sweet, the leaves are slightly tart and are high in Vitamin C. Violets are delicious in salads, fruits and dessert. The flowers can be steeped to make a fragrant infusion. Violet liqueur is called Parfait Amour and candied violets are used for cake decorations.
Violet Syrup
Ingredients
- 1 part violet flowers
- 2 parts sugar
- 1 part water
Instructions
- In a non aluminum pot bring the water to a boil
- Add the violet flowers, stir
- Remove from heat
- Transfer into a non aluminum container
- Ensure that the flowers are completely submerged (cover with a plate)
- Let stand in a warmish environment for 24 hours
- Strain, measure liquid
- Add 2 parts sugar to the liquid, stir until sugar is dissolved and cover
- Let stand in a cool environment for 2 to 3 days, stirring 1 time per day
- In a non aluminum pot reheat the liquid but do not boil
- The syrup must be slightly tacky when cooling
- Transfer into bottles and keep cool
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