Top | Preserves

Violet Syrup

(recipe, Linda Ziedrich)

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  1. 3 oz. (about 4 cups) stemmed violets
  2. 2 cups water
  3. About 2 cups sugar


  1. Combine the flowers and water in a saucepan. Simmer the contents, uncovered, for 15 minutes.
  2. Strain the mixture through a dampened jelly bag. You can squeeze the bag, when it’s cool enough to handle, to extract more liquid. Then measure the volume of the liquid, and combine it in a preserving pan with an equal volume of sugar. Heat the mixture over medium heat, stirring, until the sugar is completely dissolved. Raise the heat to high, and bring the syrup to a full boil.
  3. Remove the pan from the heat. Funnel the syrup into a bottle. Store the bottle, tightly capped, in the refrigerator.