Violet Syrup Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	352.2 Kcal (1475 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	17749.32mg	740%
Potassium	11.81mg	0%
Total Carbs	90.65g	30%
Sugars	88.42g	354%
Dietary Fiber	0.22g	1%
Protein	0.07g	0%
Vitamin C	3.8mg	6%
Iron	0.1mg	0%
Calcium	14.6mg	1%

Amount Per 100 g
Calories	105.43 Kcal (441 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	5313.37mg	740%
Potassium	3.53mg	0%
Total Carbs	27.14g	30%
Sugars	26.47g	354%
Dietary Fiber	0.07g	1%
Protein	0.02g	0%
Vitamin C	1.2mg	6%
Calcium	4.4mg	1%

* 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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