Violet syrup — magical color, smell and taste — is a traditional component of “flower” summer cuisine.
It can be added to a variety of dishes — to shade the taste of cream and ice cream, to drinks (lemonades, champagne and liqueurs), to the dough for baking muffins, cupcakes, cakes, cookies and pastries, to jelly and blancmange…the list is endless.
Violets are one of the favorite flowers of the Little People, so dishes with violets and violet syrup can be used at any festivals associated with fairies, as well as offerings to the spirits of Nature and ritual food.
According to the canons of culinary magic, violets and dishes with them arouse romantic love and carnal passion (especially if you add lavender), and are also used at weddings.
You will need:
• 3-4 handfuls of purple violets (fragrant violets)
• 150 ml boiling water
• 300 g white sugar
• A water bath, that is, two vessels, a small and a large one, between which water is poured. You can use a large saucepan into which a smaller one is placed
• A bottle with a lid or cork, with a capacity of about 450 ml
1. Remove all green parts and leaf residue. Place clean flowers in a bowl, pour boiling water over them, cover with a towel and leave for at least a night or for 24 hours in a dark, cool place (but not in the refrigerator!)
2. The next day, pour the water with violets into the inner vessel of the water bath, add sugar and stir well. Put the larger vessel on the fire, pour in water and install the inner vessel. Stir until the sugar is completely dissolved.
3. Strain the mixture, pour it into a bottle and place it in a cold place – a cellar or refrigerator. The syrup can be used for a year.
