Ostara
Wild Violet Syrup
Wild Violet Syrup
Ingredients
43 - 64 grams (1/3 cup - 1/2 cup) Sweet or wild violets* (about 3 to 4 handfuls)
150 ml (2/3 cup) Boiling water
300 grams (1 1/2 cups) White caster or cane sugar
* Do not use African violets as they are poisonous.
Directions
1. You will need a bain-marie or double boiler for this recipe as well as a sterilized bottle or jar that will hold 450 ml (3/4 pint).
2. Remove all of the stalks, green pistil in the middle of the violets and the leaves and discard. Put the flowers into a clean bowl or glass jar. Pour the boiling water over the flowers, then
cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
3. Next day, put the violets and water into the bowl that fits on top of the bain-marie or in the top portion of the double boiler.
4. Add the sugar and stir well. Bring the water in the bottom of the bainmarie/double boiler to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you
don’t have a bain-marie or double boiler, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
5. Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in baked goods, pancakes, icings, butter creams, ice creams, scones/biscuits, beverages, cream puddings, custards, cakes, cordials etc.
Note: If you foraged wild violets for this violet syrup, it will not be as strong as commercial violet syrups as wild violets are not as strong as the European violets used in commercial products.
