Ingredients:
350g violet flowers
400ml water
180g sugar per 100ml liquid
Method:
Trim off the bitter white bases of the violet flowers. Take 150g of the flowers and place in a small pan with the water. Bring to a very gentle simmer, cover and cook very gently for about 10 minutes, or until the water is coloured blue and the violet flowers are completely white.
Add 100g more violet flowers and simmer very gently for 10 minutes more. Now add the remaining violet flowers and cook gently (covered) for a further 10 minutes.
Pour the mixture into a fine-meshed sieve and press down on the petals to extract as much liquid from them as possible. You will end-up with a deep violet coloured liquid.
Measure the volume of the liquid and for every 100ml add 180g sugar. Place in a pan, bring to a boil and continue boiling for about 10 minutes, or until you have quite a thick syrup. Take off the heat, allow to cool slightly then pour into jars that have been sterilized and warmed in the oven.
Cover with a lid, allow to cool, label and store until needed.
Find more Hannah Woolley Recipes Hereand more Traditional Stuart Recipes Here.
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