Genuine Violette Syrup
Ingredients
Directions
Prepare the infusion
Wash the violet flowers and soak them in water for 2 hours.
Cook the flowers in the same water using a bain-marie for 12 hours.
Squeeze the mixture through a hand press.
Make the syrup
Add sugar to the liquid until it reaches 32° Baume.
Filter the syrup while hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Violet flowers
- Provide the floral aroma and color that flavor the syrup.
- Sugar
- Adds sweetness and body, and helps the syrup keep once it reaches the target density.
The step that matters
Adding sugar to 32° Baume. Sugar concentration sets the syrup's density and shelf stability. Adding sugar until the target reading is reached, rather than by estimate, keeps the syrup consistent from batch to batch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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