I’ve made violet jams and jellies and now I’m making violet syrup! Very gourmet and lovely!
1 cup packed violets, petals only, no stems
1 cup boiling water or bit more
1 cup granulated sugar
Put violets in heat proof bowl and pour boiling water over, just enough to cover.
Place plate on top to keep flowers submerged. Infuse for 24 hours. You’ll see a clear blue liquid.
Pour infusion with petals into a heavy saucepan or double boiler.
Add sugar and cook over low wheat until sugar is completely dissolved.
Strain to remove petals.
Cool, then store in refrigerator.
Keeps several months. Or freeze for up to 6 months.
In cocktails or with sparkling water.
Place a small bowl next to scones or biscuits.
Add to lemonade.