Violet Syrup
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Violet Syrup
  Beverages    Syrup    Flowers  
Last updated 6/12/2012 12:55:43 AM. Recipe ID 17675. Report a problem with this recipe.
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      Title: Violet syrup
 Categories: Beverages, Sephardic, Syrups, Flowers, Gifts
      Yield: 1 Bottle
 
      4 c  Violets; freshly picked
           -unsprayed
      2 c  -Boiling water
      6 c  Sugar
      1    Lemon; juice of
      2 c  -Water
 
  To serve syrups: place several tbsp in tall glasses and fill with
  sparkling water and ice cubes
  
  Select only the freshest and most unblemished violets in your garden.
  Place violet petal in a deep bowl and pour the boiling water over
  them. Weigh down with a heavy dish to keep them submerged. Place the
  bowl in a draft-free place at room temperature for 24 hours. Line a
  colander with layers of rinsed cheesecloth and place over a bowl.
  Pour violets and liquid into colander, squeezing out juice from the
  violets; discard the violets. Place sugar, lemon juice and water in a
  saucepan and boil into a very thick syrup, near the candy stage. Add
  violet water and bring to a rolling boil. Boil 10 minutes or until
  thickened. Pour into sterile bottles. Allow to cool, then seal and
  refrigerate. Serve with ice water or club soda.
  
  VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon
  stick per bottle of syrup.
  
  MAKES: 2 QUARTS 




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Recipe ID 17675 (Apr 03, 2005)

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