Violets Are Blue

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

 

Comments

[Jennifer in TX]

Donna,
What fun--did the kids like the taste? It looks like it was yummy!

[aussieannie]

I love this Donna!

[Jennifer]

I always wanted to try this, but could never find enough violets at once. Lucky you!