A delicate, floral syrup to use as flavouring for icings or excellent 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.