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.
Ingredients
Print Recipe
Pin Recipe