The violet syrup has an intense and deep color, but has not a very pronounced aroma. However, the crystallized violets taste like fresh flowers candies…
- 30 to 40g (1 to 11/2 oz) of fresh violets
- 250ml (1 cup) of water
- 250g (11/4 cup) of granulated sugar
- A few drops of lemon juice
Gently wash the violets. Remove the stems and put the flowers in a closing jar. Boil the water with a few drops of lemon juice. Pour the boiling water over the flowers and close the jar. Allow to infuse 24h.
Filter the water of the violets by pressing the flowers to extract all the juice.
Put the violet water in a saucepan with the sugar and warm over low heat for about 10 minutes, covered, to prevent the aromas from escaping. Filter a second time before bottling. Store in a cool, dark place.
- Fresh Violets
- 1 egg white
- Fine sugar
Gently wash and dry the fresh violets. Keep the stems at the beginning.
Beat the egg white briefly to make it more foamy.
Dip one by one the violets in the egg white, holding them by the stem. Be careful not to put to much on the flowers (you can use a brush or a spoon to remove the surplus). Then sprinkle with the sugar until the flower is evenly covered without being swallowed. It’s a bit long but much better and much nicer then.
Place the violets on a sheet of parchment paper.
Allow to dry for 4 to 5 days, returning them after 24 hours.
Remove the stems and place the crystallized violets in a jar.
Store in cool, dry conditions.