This pretty little heart-shaped flower is very abundant in the spring, splashing color across many lawns
and meadows. It has numerous medicinal
qualities when consumed; some include
easing pain as well as relieving respiratory disorders such as bronchitis,
colds and coughs. We chose to use the blossoms
found in our yard not for these purposes, but to make sweet tasting syrup.
Waffles for breakfast!
An array of recipes can be found online. I even found one that calls for honey rather than sugar for those who'd like to make a healthier syrup.
Ingredients:
- 4 c Violets; freshly picked -unsprayed
- 2 c Boiling water
- 6 c Sugar
- 1 Lemon (juice of)
- 2 c Water
Select only the freshest and most unblemished
violets in your garden. Place violet petals 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. Pour violets and
liquid into strainer, squeezing out juice from the violets; discard the
violets. Place sugar, lemon juice and water in a saucepan and boil into 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.
VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup. MAKES: 2 QUARTS
