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Violet Syrup

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      Title: VIOLET SYRUP
 Categories: Jewish, Beverages, Flowers
      Yield: 1 Servings
 
      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 petal 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. Line a
  colander with layers of rinsed cheesecloth and place over a bowl.
  Pour violets and liquid into colander, squeezing out juice from the
  violets; discard the violets. Place sugar, lemon juice and water in a
  saucepan and boil into a 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. Serve with ice water or club soda. VARIATION: Substitute
  4 cups fragrant rose petals and add 1 cinnamon stick per bottle of
  syrup. MAKES: 2 QUARTS
 
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