But I also find it sad that the flavor of the violets themselves is mostly lost. I want my syrup to taste like violets. Like those tins of french candies that we used to get at that little independent film theater. Remember that? Becky? Molli??
2 quarts packed violets, soaked in three cups a warm water for about an hour, pureed with 1 cup Agave Nectar and frozen in jam jars.
While it tastes just like intermission at ‘Hamlet’, there is still some tweaking to be done. For starters I would use pectin in the future; Pomona’s being the pectin of choice in the household. For some reason I thought that the violet to liquid ratio would leave me with a much thicker concoction then it actually did. My other issue was with the foam. You are supposed to skim the foam off the top. But this particular recipe produces so much foam that it feels wasteful. I don’t think this is an issue when you strain out the violets instead of blending them in, though I don’t know for certain, having never tried it that way. I’ve always been of the opinion that I wanted all the nutrients and flavor I could get from them. I’m wondering if blending the water and violets, skimming the foam and then stirring in the agave wouldn’t be a better option. At least that way it wouldn’t be a waste of the agave. Something to bear in mind for next year.
Strained violet infusion results in a bright blue liquid, add in lemon and you get a rosey red, while pureed and citrus free syrup takes on a dark blue-ish green. Not the prettiest option, but the flavor is delightfully delicate and sweet.
Not wanting the wee girl to be left out of all the floral fun, she got some violets of her own, in the form of a new sun bonnet…
morning…to get the best violetty flavor and scent we try to pull as much of the green bums off and then I use 2 quarts blossoms and 3 cups boiling water and let steep over night. Infussion is not as merky, but still slightly green hued and sandy. Hope it helps pump up the flavor.
What a lovely bonnet. That fabric is so pretty.
There is a way to turn the foam back into jelly/syrup after you skim it off. I forgot what to do but I know I saw it in one of my jelly-making books so you could probably look up how to do it.
When we make jam in large batches, I save a jar for just foam. We still use it since it is a fun & fluffy jam.
What a sweet bonnet for a sweet girl. Makes me wish my girls were still small, but alas, they are 9 and 7, and just won’t stop growing up!
I am happy you have shared the bonnet link, I have been looking to make a few!
Would you share a step by step of how to make this lovely recipe with violets? I would love to try it! (Do you use the white flowers too?)