Violet syrup
Ingredients
- About a hundred violet flowers about 15 g
- 12,5 cl water
- 125 g sugar
- ½ tsp lemon juice
Instructions
- Start by first sorting out the violets from the twigs or other unwanted items. Remove the stems of the flowers.
- Put a very fine strainer (such as a chinois) over a saucepan.
- Rinse the violets under a thin stream of cold water.
- Put the flowers in a bowl and pour over the water and lemon juice.
- Cover the bowl, put it in a cool place and let infuse for 24 hours.
- The next day, put a very fine strainer (such as a chinois) over a saucepan and pour the content of the bowl.
- Squeeze the flowers well with the back of a spoon to extract the maximum of juice and color your syrup for several minutes.
- Add the sugar and cook on a very low heat for 8 minutes.
- Meanwhile, sterilize a jar or a small glass vial with boiling water by boiling your container for 10 minutes. Then put them upside down on a clean cloth.
- Once the syrup is ready, pour it immediately into the sterilized jar and close.
- Store in a cool place and consume within a few weeks.
Notes
Depending on the amount of lemon juice you put in, you will get a different color. With a lot of lemon juice, you will have a rather pink syrup but with a more pronounced taste of lemon which will mask a little that of the violet.
Without lemon juice, I get a green/blue syrup. When I don't use lemon juice, I boil the water first. Then I let it cool to 30 degrees. I put the violet flowers in a glass bottle and very gently pour the water in a thin stream over the violets. Then I remove the air with a pump (for wine bottles) and let it rest for 24 hours. Then I follow the same steps.
