I know a bank where the
wild thyme blows,
Where oxlips and the nodding violet grows,
I don’t know where the wild thyme blows but I do know where the oxlips and the nodding violet grows. Several banks, in fact, where small patches of violets nestle in the shade of the hedgerows and pale yellow primroses and deeper coloured paigles litter the grass like confetti.
I like to pick a bunch of beautiful violets to put on my bedside table and another bunch to make this delicate, floral syrup to use as flavouring for icings or as a base for jelly.
Violet Syrup Recipe
20g violet flowers (no stems)
75 ml water
squeeze of lemon juice
Put the flowers and sugar into a bowl and using a wooden spoon or pestle, mix them well, bruising the petals. Leave this for a couple of hours so the sugar starts to turn a violet colour.
Pour over 75 ml of boiling water, stir well to dissolve the sugar and leave to stand overnight.
You’ll now have a bowl of not very pretty dark violet with a hint of green liquid. Squirt in some lemon juice and it will magically turn a brilliant violet colour.