Candied Violets and Violet Syrup
Posted on April 2, 2008 - Filed Under Fun Stuff, tea treats, Cocktails, Jams/ Preserves, Beverages, Recipes, Desserts, Gardening |
In an earlier post I gathered some violets to make syrup and candied violets. So here they are. They don’t take long to make and are a nice touch of Spring that you can enjoy all year round. Violets have a delicate floral taste - not nearly as strong as lavender or rose. It is best to gather them when it is cool either in early morning or late evening.
Candied Violets
- Gather how ever many fresh, unblemished, pesticide free violet blossoms you wish
- Wash them gently in a basin and drain on paper towels
- When the blossoms are dry, paint a little beaten egg white (or egg white replacer if you’re concerned about salmonella) gently again on each blossom and then sprinkle with granulated sugar
- Leave to dry for a few days sitting in a sugar filled tray
- Stored in an airtight jar away from light, they will keep indefinitely
- They are great as decorations on cupcakes, cookies, cakes and even salads.
Violet Syrup
- Gather at least one cup of loosely packed fresh, unblemished, pesticide free violet blossoms.
- Wash them gently in a basin and drain on paper towels
- When dry, place them in a clean sterilized pint jar that has a lid
- Bring one cup of distilled water to a boil and pour over the blossoms
- Place the lid on the jar tightly
- Let the blossoms infuse the water for 24 hours, shaking the jar every once in a while
- Strain the blossoms out of the jar over a bowl to catch the juice- DO NOT press on the blossoms
- Strain the juice from a lemon and add to the violet juice by the teaspoon
- The violet juice will be inky blue at first but will turn to a bright magenta as you add the lemon juice
- Add as much lemon juice as needed to get the color you want
- Place the magenta colored violet juice in a heavy bottomed non-reactive saucepan and add 1-1/2 cups of granulated sugar
- Bring to a boil over medium-low heat and boil for 10 minutes
- Place in a sterilized jar with a screw ring top and process in a hot water bath for 5 minutes for longer storage or refrigerate and use promptly.
Violet syrup can be used in cocktails- such as a Violet Martini or a Violet Kir or you can eat it over Coeur a la creme or use it as a replacement for any flavoured syrup in any dessert. Even a teaspoon stirred into tea is a treat.
Here is an interesting link to botanical information on the violet.
Hope you enjoy!
xoxo
Comments
11 Responses to “Candied Violets and Violet Syrup”
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How I wish I can acess some fresh violets to make some.Great Post.
A violet martini, I’d be all over that! Nice post!!
Your read my mind (or mine yours) with the violet cocktail. I started thinking that before I finished reading your post. What a fun idea! You now have some beautiful candied violets to adorn your next cake. I bet the violet syrup would be interesting incorporated into an icing. Wonder if you could use it in place of say honey in a muffin? So many possibilities.
beautiful and delicious!! this is very trendy nowadays in france to use edible organic flowers for cooking.. i have seen some delicious salad with violets already but your candy and syrup idea is worth trying..love it! i’ll bookmark this recipe for future use..im use i’ll find violets in the market on friday
Courtney, Thanks- do they have any at your local famer’s market?
Marie- Thank you very much!
LisaRene- Thank you- a cocktail with a taste of Spring -oh yes!
Dhanggit- Thank you very much and I do hope you try them!
xoxo
Gabi
These are SO pretty! I think I’m going to have to pick your brain about how to garden here. I don’t have a clue. Have you already planted outside for this year?
Gabi! Oh my! This is beautiful and unique. Thanks for this great idea
Holly, Thank you very much! I do love to garden- any help I can give you are welcome to have. Our date of last frost isn’t until mid May so I have perrenials coming up such as these violets and the plants in my herb bed- but I haven’t planted any annuals yet. We are going to do a garden redesign that we planned last year but had to delay so I’m not sure what’s going to make it into the garden this year. Nothing is better than fresh from the garden produce though! What are you planting this year?
Maryann- Thank you and you are so welcome my friend!
xoxo
[…] Violet Syrup from one of my favorite blogs..The Feast Within. […]
[…] Candied Violets for decoration or other edible sugared flowers see how to make in my previous post here. […]
[…] Candied Violets for decoration or other edible sugared flowers see how to make in my previous post here. […]