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    PrimaRecipes --> Beverages

    recipe title: Violet Syrup
    category: Beverages
    keywords: Sephardic, Syrups, Flowers, Gifts
    servings: 1 bottle
          4 c  Violets; freshly picked
          2 c  -Boiling water
          6 c  Sugar
          1    Lemon; juice of
          2 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

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