Violetsyrup Recipes

HOW TO MAKE VIOLET SYRUP

How to Make Violet Syrup image

How to Make Violet Syrup. Violet syrup can be added to drinks, candies and homemade desserts and baked goods. Provided you have access to fresh violets, you can make this syrup at home with ease. Place the petals of violet flowers into the...

Provided by wikiHow

Categories Syrups

Number Of Ingredients 9

Ingredients

Violet syrup 1:
1 cup freshly picked violets, unsprayed (organic)
1 cup boiling water
Juice from 1/4 a lemon
2 cups superfine/caster sugar
6 handfuls or 3 oz of fresh violet flowers, with all stalks and leaves carefully removed, unsprayed (organic)
300ml or 1/2 pint boiling water
60g or 20 oz sugar
Juice from 1/4 a lemon

Steps:

Place the petals of violet flowers into the canning jar.
Cover the violets with the cup of boiling water.
Cover the jar and leave the mixture to steep for 24 hours.
Strain the liquid and remove the violet flowers. Compost the flowers or use them for baking something violet-ish immediately.
Pour the strained liquid into the saucepan. Add the lemon juice and the sugar.
Bring the mixture to boil. Then turn down the heat to low and simmer for 10 minutes.
Pour the syrup into a suitable storage jar and refrigerate. Use it in cooking for flavoring cakes, pancakes, scones, frosting (icing), drinks and other food.

TRADITIONAL SWEET VIOLET SYRUP

Traditional Sweet Violet Syrup image

A simple and beautiful syrup that is easy to make and gives amazing results. My front garden is covered in little sweet violets every spring and although I crystallise them or cut them for the spring dinner table, I recently found this old recipe for making violet syrup, which is fabulous. So, I have been busy making Sweet Violet Syrup this year! The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink. I have also added the syrup for flavouring to homemade macaroons, French Macarons. Why not make a homemade violet ice cream, or add this to junkets and blancmanges, the list is endless! NB: Six handfuls are about 3 ounces. A bottle of this makes a great gift for a foodie friend, add a label with serving ideas; one teaspoon is usually enough for most recipes.

Provided by French Tart

Categories European

Time P1DT15m

Yield 1 1/2 pint bottle

Number Of Ingredients 3

Ingredients

sweet violets, about 3 ounces (6 handfuls)
300 ml boiling water (1/2 pint)
600 g white sugar (20 ounces)

Steps:

You need a bain-marie for this recipe and a sterilised bottle.
Remove all of the green, stalks and leaves from the violets and put the flowers into a non-reactive metal pan or in the top of a bain-marie. Pour the boiling water over the flowers, cover with a lid and allow to infuse overnight or for 24 hours.
The next day, add the sugar to the water and violets. Bring the water in the bottom of the bain-marie to a boil and keep stirring the violet mixture until the sugar has completely dissolved. Keep the water at a rolling, but gentle boil. If you don't have a bain-marie, place the sauce pan on top of larger pan with water underneath.
Strain, bottle and label the violet syrup and keep in a cool place, or the fridge for up to 6 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits (cookies), beverages, cream puddings etc.

Nutrition Facts : Calories 32.5, Sodium 9.1, Carbohydrate 8.4, Sugar 8.4

VIOLET SYRUP

Violet Syrup image

This lavender syrup is so pretty and it is great with club soda or ice water. Now you can use all those pretty violets growing in the back yard! Make sure to use clean, unblemished flowers! Cook time is an estimate. The kids will love to help with this!

Provided by Sharon123

Categories Beverages

Time 55m

Yield 2 quarts

Number Of Ingredients 5

Ingredients

4 cups violets, freshly picked, unsprayed
2 cups boiling water
6 cups sugar
1 lemon, juice of
2 cups water

Steps:

Select only the freshest and most unblemished violets. Place violet petals 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(I use a clean terrycloth towel) 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. Yield: 2 quarts.

Nutrition Facts : Calories 2327.3, Fat 0.1, Sodium 20.5, Carbohydrate 601.5, Fiber 0.1, Sugar 599.4, Protein 0.1

WILD VIOLET SYRUP AND SPARKLING WATER

Wild Violet Syrup and Sparkling Water image

Blue violets work best for this, but you may mix in a few yellow or white ones.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Number Of Ingredients 4

Ingredients

2 cups tightly packed, freshly picked wild violets
1/2 cup sugar
Juice of half a lemon, strained
Sparkling spring water, as needed

Steps:

Remove and discard violet stems. Rinse violets gently with cool water in a colander, and remove any insects. Place 2 cups of water in a 1 1/2-quart saucepan. Add violets, cover, and simmer gently over medium-low heat for about 10 minutes. Remove from heat; let steep, covered, for 20 minutes. Strain liquid through damp cheesecloth or a coffee filter; the liquid will be green.
Measure 1 cup of liquid. Pour into a small saucepan; add the sugar. Bring to a simmer over medium heat; reduce heat to medium-low and simmer for 5 minutes, stirring to dissolve sugar. Let cool for 5 minutes. Slowly add just enough lemon juice for the liquid to turn purple; the acid in the lemon juice is balancing the pH of the liquid. Don't add all the lemon juice or the liquid may turn red.
To make one serving of Wild Violet Sparkling Water, add 1 tablespoon of Violet Syrup to sparkling spring water.

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