Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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