Violet Syrup- A Wildflower recipe


A RECIPE FOR WILD VIOLET FLOWER SYRUP

  • 4 cups, or a one liter container, of cleaned, very tightly packed fresh Violet flowers.
  • 6 cups, or 1-1/2 liters of boiling water
  • 16 cups, or approximately 4 Kilograms of white sugar.
  • Do NOT add lemon juice! Though someone I very much respect calls for this in a violet flower syrup recipe, it will turn your beautiful purple to a magenta, which, though nice, is something you can do later in a glass with your purple syrup. If you add it while making your syrup, you will immediately lose the purple of the Violet.

Preparation

  • Put Violet flowers in a glass or enameled pot with lid. Only use stainless steel if you have to.
  • Bring water to a boil.
  • Pour the water over the Violet Flowers, cover tightly.
  • Let sit overnight at room temperature or slightly above it. On top of the fridge sometimes works.
  • After 24 hours or so, press out as much of the liquid as you can. (See nylon stocking in how to make a kick ass dandelion wine), or use a clean herb press with a nylon stocking.
  • Measure out your purple liquid and put it through a very clean paper, (or mesh), coffee filter. (Make sure to enjoy the colour!).
  • Add your liquid to the now washed and clean pot.
  • For every 1 Cup, of liquid, add 2-1/4 cups white granulated sugar.
  • Bring slowly to a boil on medium heat stirring till sugar dissolves.
  • Skim of the scum as it collects, (It will be a beautiful purple colour), but DO NOT LET IT COME TO A FULL ROLLING BOIL!
  • Take it off the heat,
  • Wait for 5 minutes and repeat the process. Again, stirring, but do not let it actually boil.
  • Take it off the heat. Put the lid back on and let it cool till it can be handled or poured into vessels without cracking them.
  • If you have hot sterile bottles or jars to store it in, then use them. (You can pour it in hot). Personally, I love having it sit in a cut glass decanter. Beautiful to behold! I find it will keep for a few weeks, (or longer) in a decanter, months if I sterilize it first. (With Sodium Metabisulphite,make sure to follow the instructions that come with it.) If you don’t have sterile canning jars or bottles, keeping it in the fridge will preserve it for weeks if not months.
  • Because of the lack, (and the expectation), of a sweet fragrance, I will often add one drop per two cups syrup, of essential oil of Neroli, distilled from the flowers of the bitter orange, right before I bottle the syrup. Feel free to explore this path of enhancing the Violet flower syrup, but keep in mind to only use real essential oils, never fragrance oils or chemically identical substitutes. Another point to keep in mind is that some fragrances are much stronger than Neroli essential oil, such as Jasmine Absolute. So use them accordingly.

Have fun.
And remember to always keep notes. Your future self will thank you.

Dan

 

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