Violet Simple Syrup Recipes
VIOLET SYRUP
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
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
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
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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- Bring 1 cup of filtered water to a simmer in a small pot. Turn the heat off, let the water stand 5 minutes to cool slightly, then add the violets to the pot, stir, and let cool completely. (Do NOT boil the violets.) Cover with a kitchen towel and let stand for at least 24 hours on the kitchen counter.
- Strain the violet infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets. Return strained Violette water to a bain-marie. Add sugar. For every cup of liquid yielded, add 1 1/2 – 2 cups of sugar.
- Stir sugar into the violet water over a bain-marie or in the same pot over very very low heat, just until the sugar dissolves.
- DO NOT SIMMER or BOIL as you will lose the gorgeous color of the violets. Just warm enough to dissolve the sugar. You should have a beautiful cool blue-hued syrup.
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