One cup of violet flowers
one cup of water
One cup of sugar
Put the flowers (cleared from their stalks and calyx) into a glazed earthen pan
Pour on the water boiling hot, and cover the pan .Let it remain in a warm place for a day, then strain off the infusion through a thin cloth..
Add the sugar, and place in a bain-marie: stir it well and heat it until you can scarcely bear your finger in it: then take it off. When cold, bottle and store in the fridge.
Violet Syrup can be added to lemonade or sparkling water to make a refreshing drink, or can be made into a cocktail with gin, Champagne, and a bit of Lemon Juice.
It can also be used in a glaze for cookies and cakes, or drizzled over fruit salad or other desserts, such as vanilla ice cream.