4.00 c Violets; freshly picked
2.00 c -Boiling water
6.00 c Sugar
1.00 Lemon; juice of
2.00 c -Water
To serve syrups: place several tbsp in tall glasses and fill with
sparkling water and ice cubes
Select only the freshest and most unblemished violets in your garden.
Place violet petal in a deep bowl and pour the boiling water over
them. Weigh down with a heavy dish to keep them submerged. Place the
bowl in a draft-free place at room temperature for 24 hours. Line a
colander with layers of rinsed cheesecloth and place over a bowl.
Pour violets and liquid into colander, squeezing out juice from the
violets; discard the violets. Place sugar, lemon juice and water in a
saucepan and boil into a very thick syrup, near the candy stage. Add
violet water and bring to a rolling boil. Boil 10 minutes or until
thickened. Pour into sterile bottles. Allow to cool, then seal and
refrigerate. Serve with ice water or club soda.
VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon
stick per bottle of syrup.
MAKES: 2 QUARTS SOURCE: _From My Grandmother's Kitchen: A Sephardic
Cookbook_ by Viviane Bichech Miner