{"id":908,"date":"2017-03-11T19:36:14","date_gmt":"2017-03-11T18:36:14","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=908\/"},"modified":"2025-05-11T17:46:18","modified_gmt":"2025-05-11T15:46:18","slug":"violet-syrup-crystallized-violets","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2017\/03\/11\/violet-syrup-crystallized-violets\/","title":{"rendered":"Violet syrup &#8211; Crystallized violets"},"content":{"rendered":"<p>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\u2026<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"878d6147-1f23-6253-9073-b941ec733e99\">\n<p>\u00a0<strong>Violet syrup<\/strong><\/p>\n<ul>\n<li>30 to 40g <em>(1 to 1<sup>1\/2<\/sup> oz)<\/em> of fresh violets<\/li>\n<li>250ml <em>(1 cup)<\/em> of water<\/li>\n<li>250g <em>(1<sup>1\/4<\/sup> cup)<\/em> of granulated sugar<\/li>\n<li>A few drops of lemon juice<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"50d10108-84d9-633e-ab26-21d220956db4\">\n<p>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.<\/p>\n<p>Filter the water of the violets by pressing the flowers to extract all the juice.<\/p>\n<p>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.<\/p>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"460919cc-2ce9-97d1-8105-0d927c5fb942\">\n<p><strong>Crystallized violets<\/strong><\/p>\n<ul>\n<li>Fresh Violets<\/li>\n<li>1 egg white<\/li>\n<li>Fine sugar<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"b5a407a1-ce6f-9eb6-8be9-191292c228a1\">\n<p>Gently wash and dry the fresh violets. Keep the stems at the beginning.<\/p>\n<p>Beat the egg white briefly to make it more foamy.<\/p>\n<p>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&#8217;s a bit long but much better and much nicer then.<\/p>\n<p>Place the violets on a sheet of parchment paper.<\/p>\n<p>Allow to dry for 4 to 5 days, returning them after 24 hours.<\/p>\n<p>Remove the stems and place the crystallized violets in a jar.<\/p>\n<p>Store in cool, dry conditions.<\/p>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2026<\/p>\n","protected":false},"author":3,"featured_media":5536,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[24],"tags":[30,34,35],"class_list":["post-908","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-elixirs-en","tag-gluten-free","tag-lactose-free","tag-vegetarian","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=908"}],"version-history":[{"count":4,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/908\/revisions"}],"predecessor-version":[{"id":1362,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/908\/revisions\/1362"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/5536"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}