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Violet Syrup



Violet Syrup is a syrup made from violet petals.

It is a specialty of the village called "Tourrettes sur Loup" in the south of France.

To make it, fresh violet petals are covered with boiling water, and let stand and infuse for a day.

Then it is strained to get the petals out, which are discarded. The water will be bluish.

For every cup (8 oz / 250ml) of the coloured water, you add 2 cups (1 pound / 250g) of sugar and the juice from half a lemon. You put it in a pot, bring to a boil, lower to a simmer and simmer for a few minutes until the sugar is dissolved and slightly thickened.

Then, you remove it from the heat, pour into sterilized jars, and seal and store in refrigerator.

Cooking Tips

Violet Syrup can be used in beverages or as a topping.


Syrups

Agave Syrup; Almond Syrup; Barley Malt Syrup; Birch Syrup; Black Treacle; Brown Rice Syrup; Cane Syrup; Chocolate Syrup; Coconut Syrup; Cordials; Corn Syrup; Fig Syrup; Fox's U-Bet Chocolate Flavor Syrup; Golden Syrup; Gum Syrup; Khus Syrup; Maple Syrup; Nectar Syrup; Orgeade; Orgeat Syrup; Pancake Syrup; Rock Candy Syrup; Rose Syrup; Stages of Cooked Sugar Syrups for Candy - Temperature Guide; Sugar Syrup; Swedish Light Syrup; Syrups; Violet Syrup

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Also called:

Sirop de violette (French)

Citation

Oulton, Randal. "Violet Syrup." CooksInfo.com. Published 27 June 2004; revised 02 September 2008. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/violet-syrup>.

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