Photo: Fritz Geller-Grimm, CC BY-SA 2.5 · source
Syrup · From Bladwijzer
Violet syrup
- Makes: ± 300 ml
- Time: 20 min + overnight steeping
- From: Sweet violet
Ingredients
- 2 handfuls of sweet violets (± 50 g flowers without stalks)
- 200 ml water
- 250 g sugar
- juice of ½ lemon
Method
- Bring the water to the boil, take off the heat and pour it over the flowers. Cover and leave to steep overnight: the water turns blue-purple.
- Strain and press the flowers well.
- Warm the blue water gently with the sugar until it has dissolved; do not let it boil, or the scent disappears.
- Add the lemon juice (the syrup turns pink) and pour into a clean small bottle.
Storing: A month in the fridge. Lovely over ice cream or yoghurt, in a glass of fizz or diluted with sparkling water.