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Traditional Sweet Violet Syrup Recipe

Traditional Sweet Violet Syrup Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	892.5 Kcal (3737 kJ)
Calories from fat	94.5 Kcal
		% Daily Value*
Total Fat	10.5g	16%
Cholesterol	93.75mg	31%
Sodium	4.5mg	0%
Potassium	498.75mg	11%
Total Carbs	163.5g	55%
Sugars	149.25g	597%
Dietary Fiber	1.5g	6%
Protein	36.75g	74%
Iron	3.8mg	21%
Calcium	46.5mg	5%

Amount Per 100 g
Calories	220.37 Kcal (923 kJ)
Calories from fat	23.33 Kcal
		% Daily Value*
Total Fat	2.59g	16%
Cholesterol	23.15mg	31%
Sodium	1.11mg	0%
Potassium	123.15mg	11%
Total Carbs	40.37g	55%
Sugars	36.85g	597%
Dietary Fiber	0.37g	6%
Protein	9.07g	74%
Iron	0.9mg	21%
Calcium	11.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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