Violet Syrup
Use any edible flowers to make this syrup
Makes enough for: 1 batch syrup
Ingredients
- 25 g edible wild violet flowers
- 500 mls boiling water
- 195 g xylitol
Method
- Place the blossoms into a large bowl and cover with the water
- Leave to cool for a minimum of 2 hours and a maximum of 24 hours - the longer you leave it, the more the colour will develop
- Strain, reserving the liquid and discard the blossoms
- Place the liquid and xylitol into a sauce pan and heat over a medium temperature
- Stir until the xylitol dissolves then simmer for 30 minutes
- Remove from the heat and pour into a sterilized glass jar
- Add up to 15mls of syrup (depending on your taste) to 200mls of soda or tonic water (and add a tot of gin or vodka to make it alcoholic)
Notes
See this post on how I sterilize my glass jars.