|4 cups||Violets; freshly picked unsprayed Boiling water|
|1||Lemon; juice of 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 SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Bichech Miner
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