Violet Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 handfuls flowers (fresh violets)
- 1 kg sugar
- 4 liters water
- 100 g citric acid
- 2 lemon (s), sliced (organic)
Print Recipe
Pin Recipe Instructions
- Put the blossoms and lemon wedges in a large container with the water and leave to stand overnight, covered. I usually do this in a 10 l bucket, which I only use for approaches and cover with a large lid. The next day I pour everything through a sieve covered with a linen cloth and collect the brew.
- The brew is then mixed with the sugar and citric acid in a large saucepan. I heat it up a little until the sugar dissolves, but I don`t boil it to preserve the plant`s ingredients. Then the finished syrup is filled into clean, prepared twist-off bottles and sealed tightly. Store in a cool and dark area.
- If you want to make violet honey, boil the brew down until it is correspondingly thick. Then this also comes in twist-off glasses.
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